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🍽️ Oven Vegetable Rice with Mushrooms

755 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek
• 1 bell pepper
• 1 bell pepper
• 250 g zucchini
• 200 g broccoli
• 1 eggplant
• 100 g mushrooms
• 1 onion
• 4 garlic cloves
• 3 tsp olive oil
• 500 g rice (1/3 whole grain rice, basmati rice and regular rice)
• 50 g tomato paste
• 200 ml riesling
• 1.5 l vegetable stock
• salt
• pepper (from the mill)
• 50 g butter
• 50 g parmesan
• 3 tbsp freshly chopped herbs (e.g. parsley, thyme, tarragon, basil, chervil)

Instructions

1. 1. Wash the vegetables and mushrooms thoroughly.
2. 2. Remove the tough stems and ends of the mushrooms.
3. 3. Dice the vegetables (except onion and garlic) and the mushrooms into small cubes.
4. 4. Peel the onion and the garlic.
5. 5. Chop the onion and the garlic very finely.
6. 6. Heat the olive oil in a pot.
7. 7. Sauté the onions and garlic in the hot oil for a short time.
8. 8. Add the remaining cut vegetables to the pot.
9. 9. Fry the vegetables for two minutes.
10. 10. Stir the rice into the pan.
11. 11. Add the tomato paste.
12. 12. Fry the rice and tomato paste briefly together.
13. 13. Deglaze the mixture with the Riesling wine.
14. 14. Pour in the broth.
15. 15. Season the mixture with salt and pepper.
16. 16. Preheat the oven to 200 degrees Celsius.
17. 17. Place the pot in the oven.
18. 18. Bake the dish for about one hour.
19. 19. Remove the pot from the oven when the rice is soft.
20. 20. Slowly stir in the butter.
21. 21. Stir in the Parmesan cheese.
22. 22. Take most of the fresh herbs.
23. 23. Mix the herbs into the rice shortly before serving.
24. 24. Serve the rice onto the plates.
25. 25. Garnish the dish with the remaining herbs.

Nutrition per serving

• kcal: 755
• Protein: 23 g · Fett/Fat: 20 g · Carbs: 112 g