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🍽️ Vegetable Rice Casserole in Clay Pot

390 kcal · 30 min · 4 servings

Ingredients

• 500 g okra
• 1 clove garlic
• salt
• pepper
• 1 onion
• 1 cauliflower
• 1 bell pepper (yellow)
• 200 g wild rice mix
• 1 tbsp tomato paste
• 500 ml vegetable broth
• 0.5 lemon (juiced)
• 1 large zucchini
• 0.5 bunch chives
• 200 g sour cream

Instructions

1. 1. Soak the clay pot in plenty of cold water for about 10 to 20 minutes.
2. 2. Wash the okra pods and pat them dry.
3. 3. Cut off the tough stem ends of the okra pods.
4. 4. Cut the okra pods into bite-sized pieces.
5. 5. Peel the garlic and onion.
6. 6. Chop the garlic and onion finely.
7. 7. Divide the cauliflower into small florets.
8. 8. Core the bell pepper.
9. 9. Cut the bell pepper into cubes.
10. 10. Mix all the prepared vegetables with the rice.
11. 11. Fill the vegetable and rice mixture into the clay pot.
12. 12. Whisk together tomato paste, broth, and lemon juice.
13. 13. Drizzle the sauce over the vegetables in the pot.
14. 14. Season the dish with a little salt and plenty of pepper.
15. 15. Place the lid on the pot.
16. 16. Put the pot into the cold oven.
17. 17. Heat the oven to 225 degrees Celsius.
18. 18. Core the zucchini.
19. 19. Slice the zucchini.
20. 20. Add the zucchini slices to the rice and vegetable mixture after 20 minutes of baking time.
21. 21. Stir the zucchini in.
22. 22. Remove the clay pot from the oven after baking.
23. 23. Take off the lid.
24. 24. Let the dish rest briefly.
25. 25. Cut the chives into small rings.
26. 26. Finish the casserole with sour cream.
27. 27. Finish the casserole with fresh chives.
28. 28. Serve the dish hot in small bowls.

Nutrition per serving

• kcal: 390
• Protein: 18 g · Fett/Fat: 11 g · Carbs: 52 g