Rice – pepper – casserole

Ingredients for 2 servings:

• 2 cups water
• ½ tsp turmeric
• 1 cup brown rice
• Fat for the mold
• 2 cup(s) bell pepper(s), strips (frozen)
• ½ tsp vegetable stock, granulated
• 1 tsp turmeric
• 3 tbsp yeast flakes
• 3 tbsp millet, brown rice, buckwheat or corn, ground
• 1 pinch(s) of salt and sugar
• 1 tsp mustard
• 2 tbsp Balsamic vinegar Bianco

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

gluten-free, egg-free, dairy-free

Add the brown rice and 0.5 teaspoon of turmeric to boiling water, cook for about 35 minutes, and let it swell for about 10 minutes. Grease two 1-liter casserole dishes. Spoon about 1 cup of cooked rice into each dish. Arrange the bell pepper strips on top, followed by the herb mixture. Pour boiling water over the vegetable stock powder and dissolve. Then add 1 teaspoon of turmeric, nutritional yeast, salt, and sugar, as well as ground millet, brown rice, buckwheat, or corn. Stir in the mustard and balsamic vinegar. Pour everything over the rice and bell pepper mixture. Bake in an unheated oven at approximately 180°C (convection oven) for about 35 minutes. Serve with a good dry red wine.