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🍽️ Oven Vegetable Rice Pan

459 kcal · 30 min · 4 servings

Ingredients

• 200 g Kohlrabi
• 2 small Carrots
• 1 red Bell pepper
• 2 small Onions
• 1 Clove of garlic
• 10 Cherry tomatoes
• 2 tbsp Olive oil
• 125 g Paella rice
• 1 tsp Paprika powder (hot)
• 2 tsp Paprika powder (sweet)
• 425 ml classic vegetable broth
• Salt
• Pepper
• 0.5 Lemon
• 100 g Yogurt (3.5 % fat)
• 2 Spring onions

Instructions

1. 1. Thoroughly wash the kohlrabi and carrots.
2. 2. Peel the tough skin from the kohlrabi and carrots.
3. 3. Cut the vegetables into cubes of about 1.5 cm.
4. 4. Cut the bell pepper into quarters.
5. 5. Remove the seeds and white pith from the bell pepper.
6. 6. Rinse the deseeded bell pepper.
7. 7. Cut the bell pepper into squares of about 1.5 cm.
8. 8. Peel the onions.
9. 9. Dice the onions into very small pieces.
10. 10. Peel the garlic cloves.
11. 11. Finely chop the garlic.
12. 12. Wash the tomatoes.
13. 13. Pour the oil into the pan or a shallow pot.
14. 14. Heat the oil over medium heat.
15. 15. Add the onions and garlic to the pan.
16. 16. Sauté the vegetables until translucent.
17. 17. Add the cubes of kohlrabi, carrots, and bell pepper.
18. 18. Continue to sauté the vegetables for 2 minutes.
19. 19. Add the rice grains to the pan.
20. 20. Dust the rice with half of the paprika powder.
21. 21. Stir the rice briefly to distribute the spice.
22. 22. Pour the broth into the pan.
23. 23. Bring the mixture to a boil.
24. 24. Season with salt and pepper to taste.
25. 25. Stir everything well.
26. 26. Preheat the oven to 180 °C.
27. 27. Place the pan on the lowest rack.
28. 28. Bake the pan in the oven for 10 minutes.
29. 29. Place the tomatoes on top of the rice.
30. 30. Bake the pan for another 10 minutes.
31. 31. Squeeze half of the lemon.
32. 32. Mix the yogurt with the remaining paprika powder.
33. 33. Add 1 teaspoon of lemon juice to the yogurt.
34. 34. Season the yogurt sauce with salt and pepper.
35. 35. Clean the spring onions.
36. 36. Wash the spring onions.
37. 37. Slice the white and light green parts of the spring onions into thin rings.
38. 38. Sprinkle the spring onions over the finished rice pan.
39. 39. Serve the pan with the paprika yogurt sauce.

Nutrition per serving

• kcal: 459
• Protein: 12 g · Fett/Fat: 13 g · Carbs: 71 g