Filter
Reset
Sort ByRelevance
SCHMOOPIE22
Casserole of rice and tomatoes
Vegetarian autumn dish from the oven with rice, onion, zucchini, egg, tomatoes and cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Boil the rice according to the instructions on the package. Chop the onion. Heat the oil in a frying pan and fry the onion for 3 minutes. Cut the zucchini into cubes. Spoon 2 minutes at the onion and stir fry.
-
Drain the rice and scoop the vegetables through the rice. Beat the eggs with the grated cheese and salt and pepper to taste and scoop through the rice.
-
Grease the oven dish. Spoon the rice mixture into the baking dish. Halve the tomatoes, spoon out the liquid and sprinkle with salt and pepper. Push them in the rice with the convex side up, until the top is equal to the rice.
-
Crumble the bread. Sprinkle the dish with the bread crumbs and sprinkle the rest of the oil over it.
Blogs that might be interesting
-
45 minMain dishtraditional olive oil, Italian stir-fry mix, vega finely chopped, spicy pasta sauce in a pack, lasagne sheets, mascarpone, soft goat's cheese 55,vegetarian lasagne
-
15 minMain disholive oil, fresh spinach, soup base cream, pesto alla genovese, smoked salmon cubes, baguette, butter,spinach cream soup with salmon
-
25 minMain dishbaby potatoes, fresh string beans, shallot, gherkin cubes, unsalted butter, breaded salmon burger, dried tarragon, Greek yoghurt, mayonnaise,salmon burger with dragons and string beans
-
30 minMain disholive oil, coppa di Parma, garlic, leeks, fresh mussels, white vermouth, beaten cream, black tagliatelle, fresh dill,black tagliatelle with mussels and coppa di parma
Nutrition
610Calories
Sodium30% DV710mg
Fat43% DV28g
Protein42% DV21g
Carbs23% DV68g
Fiber32% DV8g
Loved it