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Vegetable rice from the Roman pot

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Ingredients for 6 servings:

  • 3 bell peppers
  • 3 tomatoes
  • 3 onions
  • 1 eggplant(s)
  • 1 zucchini
  • 5 mushrooms
  • 2 tsp broth, granulated
  • salt and pepper
  • 3 cups rice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Rinse the earthenware pot, add the uncooked rice to the pot, and pour a little water on top to just cover it. Chop the vegetables, mix with salt, broth, and pepper, and simply spread them over the rice. Bake everything in the oven at 220°C (425°F) for 1-1 1/2 hours. If you like, you can also mix in pine nuts. Or garlic or wild garlic. We always serve this with fried fish and salad; it’s super delicious and always a hit.

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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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