John Myers
Vegetables and Rice in Roman Pot
The perfect vegetables and rice in roman pot recipe with a picture and simple step-by-step instructions.
- 1 Cup Rice
- 1 Onion
- 2 Toes Garlic
- 3 Carrots
- 1 Red Bell pepper
- 1 Aubergine
- 1 Zucchini
- 3 Tomatoes
- 2 cups Vegetable broth
- 1 a cup Sour cream
- Salt
- Pepper
- Hot paprika powder
- Dried oregano
- Peel and finely dice the onion and garlic.
- Clean the zucchini, bell pepper, tomatoes and aubergine, dice and mix with the garlic onion.
- Cut the carrots into slices and pre-cook them in the vegetable stock for 5 minutes, stir in the sour cream, season with salt and the spices and mix everything with the rest of the vegetables.
- Sprinkle the rice on the bottom of the soaked Römertopf, pour the vegetables with the stock over it, close the pot and place in the oven that has not been preheated for about 1 hour at 200 ° C.
- Carefully take the Roman pot out of the oven and serve the vegetables with rice.
Facebook Comments