Cauliflower rice casserole

Ingredients for 4 servings:

• 225 g rice (brown grain rice)
• 1 large cauliflower, approx. 750 g
• 3 medium-sized bell peppers
• 400 g mushrooms
• 3 m.-large tomato(s)
• 500 ml vegetable stock
• 2 cans tomatoes, chopped
• e.g. tomato paste
• Spice(s), e.g. salt, pepper, paprika powder, chili etc.
• n. B. water

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 55 minutes; Total time approx. 6 hours 15 minutes

simple, vegan, clean eating, low-fat, vegetarian

Cook the rice with vegetable stock in a large pot according to the package instructions. I soak my wholegrain rice in half the water for at least 5 hours beforehand, which halves the cooking time. Meanwhile, wash the cauliflower and cut it into small florets, then cook it until al dente. Cut the mushrooms and bell peppers into bite-sized pieces, sauté them in a non-stick pan, and set aside. Drain the cauliflower and spread it on the bottom of the casserole dish. Add the sautéed vegetables and chopped tomatoes to the cooked rice, season with tomato paste, salt, pepper, paprika, and chili, and mix everything well. Bring to a boil once, adding a little more water if needed. Spread the mixture over the cauliflower, thinly slice the tomatoes, and arrange them on the casserole. Bake in a preheated oven at 200°C (top/bottom heat) for 20-25 minutes. Per serving contains approximately 20g protein, 75g carbohydrates, 2g fat, and 430 kcal.