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Ajvar vegetable rice from the Roman pot

updated

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Ingredients for 2 servings:

  • 150 g rice
  • 200 ml water
  • 3 tbsp mild ajvar
  • 3 m.-sized carrot(s)
  • 150 g zucchini
  • 8 cocktail tomatoes
  • 1 orange(s)
  • 1 tsp chili threads
  • 2 sprigs basil
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

with a fruity note

Soak the Römertopf in water for 10 minutes. Place rice in the bottom of the Römertopf. Mix the ajvar with water and a generous pinch of salt, then pour over the rice (the rice should be covered with liquid). Peel the carrots and cut into strips. Dice the zucchini. Halve the cherry tomatoes. Fillet the orange. Chop the basil. Add everything to the rice. Sprinkle with chili flakes, a little salt, and pepper. Cover the Römertopf and place it in a cold oven at 220°C (top/bottom heat) for 1 hour (from when the temperature is reached).

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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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