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Tomato rice casserole

updated

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Ingredients for 4 servings:

  • 1 onion(s), finely chopped
  • 250 g rice
  • olive oil
  • ¾ liter vegetable broth
  • 1 garlic clove(s), squeezed
  • 125g mozzarella
  • 8 tomatoes (less or more depending on your preference)
  • Herbs (basil, tarragon, thyme) finely chopped
  • pepper
  • Garlic salt
  • 50 g grated cheese (e.g. gratin cheese)
  • Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

a hit with young and old

Sauté the finely chopped onion, garlic, and rice in hot oil until translucent. Add the vegetable stock and garlic salt, and cook for about 30 minutes. Then pour half of the rice mixture into a greased casserole dish. Slice the mozzarella and tomatoes and spread them over the rice. Season well. Then add the remaining rice and top with tomato slices, season again, and sprinkle with grated cheese. Bake the casserole in a preheated oven at 200°C for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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