Vegetable rice in a Roman pot

Ingredients for 6 servings:

• 250 g rice, e.g. parboiled
• 1 red pepper
• 1 onion(s)
• 1 garlic clove(s)
• 1 zucchini, approx. 500 g
• 200 g peas, frozen
• 500 ml vegetable stock
• e.g. turmeric
• n. B. Curry
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

Rinse the earthenware pot with water. Dice the bell peppers, onion, garlic, and zucchini. Combine the diced vegetables, peas, and rice in the earthenware pot. Pour in 500 ml of vegetable stock – lukewarm to prevent the pot from cracking. Season generously with turmeric, curry, salt, and pepper. Place in a cold oven on the lowest rack and cook at 180°C (top/bottom heat) for 80 minutes. We like to eat the rice with bifteki, gyros, meatballs, or vegetable fritters. It’s also suitable as a vegetarian main course.