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Rice, tomato and vegetables with mozzarella

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Ingredients for 4 servings:

  • 200 g basmati rice
  • 450 ml broth, hot
  • 2 small zucchini
  • 1 bunch of spring onions
  • 8 m.-large tomato(s)
  • 2 balls of mozzarella
  • salt and pepper
  • Savory, dried
  • Beans, green, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegetarian, oven-baked, no pre-cooking

Place the raw rice in a casserole dish and pour over the boiling broth. Then add the chopped zucchini to the broth. I’ve also added fresh or frozen green beans to the broth. Season with salt, pepper, and dried savory. Savory adds a particularly delicious flavor to all vegetables. Sprinkle the sliced ​​spring onions over the rice and arrange the sliced ​​tomatoes on top. Season again and arrange the sliced ​​mozzarella on top. Cover tightly with aluminum foil and bake in the oven at 200°C for about 45 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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