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Baked rice with tomatoes

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Ingredients for 2 servings:

  • 200 g rice
  • 3 tomatoes
  • 200g Camembert(s)
  • 1 tbsp basil, dried
  • 1 tbsp oregano, dried
  • 2 tbsp olive oil
  • some salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

suitable as a main meal or side dish

Prepare the rice according to the package instructions. Then toss with olive oil, basil, and oregano, season with salt, and spread in a non-stick baking dish. Remove the stems from the tomatoes and slice them. Place the tomato slices on top of the rice. Top with the sliced ​​Camembert as the final layer. Bake in a convection oven at 200°C until the cheese is melted (takes about 10-15 minutes). This dish can be served either as a vegetarian main course (the quantities given are for 2 servings) or as a hearty side dish to grilled food.

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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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