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🍽️ Vegetable Rice Pudding

708 kcal · 30 min · 4 servings

Ingredients

• 1 package pureed tomato sauce
• 1 red bell pepper
• 300 g broccoli
• 1 small can corn
• 50 g black wild rice
• 150 g long-grain rice
• 3 eggs
• salt
• pepper

Instructions

1. 1. Cut the peppers in half lengthwise.
2. 2. Remove the core and wash the peppers.
3. 3. Dice the peppers finely.
4. 4. Wash the broccoli.
5. 5. Trim the hard stems from the broccoli.
6. 6. Separate the broccoli into small florets.
7. 7. Blanch the broccoli florets in boiling salted water for 8 minutes (blanching means cooking briefly in boiling water).
8. 8. Shock the florets immediately in cold water.
9. 9. Drain the florets well.
10. 10. Cook the rice separately according to the package instructions.
11. 11. Drain the corn.
12. 12. Dice the broccoli into smaller pieces.
13. 13. Mix the rice with the corn, pepper cubes, and small broccoli pieces.
14. 14. Beat the eggs.
15. 15. Stir the eggs into the rice mixture.
16. 16. Season the mixture with salt and pepper.
17. 17. Fill the mixture into greased ramekins.
18. 18. Fill a large baking dish halfway with hot water.
19. 19. Place the ramekins inside the large dish.
20. 20. Bake the puddings in a water bath at 175 degrees for about 30 minutes.
21. 21. Heat the tomato sauce.
22. 22. Adjust the seasoning of the sauce.
23. 23. Spread the sauce on plates.
24. 24. Invert the finished pudding onto the sauce.

Nutrition per serving

• kcal: 708
• Protein: 31 g · Fett/Fat: 16 g · Carbs: 107 g