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EatSmarter exclusive recipe

Baked Vegetable Rice

with Kohlrabi, Peppers and Carrots

Recipe development: EAT SMARTER
Baked Vegetable Rice

Baked Vegetable Rice - A fresh and colorful dish from Spain—and it is even kid-friendly!

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416
calories
Calories
45 min.
Preparation
1 hr
Ready in
easy
Difficulty

Ingredients

for 2 servings
1
2
small Carrots
1
2
small Onions
1
10
2 tablespoons
125 grams
1 teaspoon
2 teaspoons
425 milliliters
½
100 grams
2
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Kitchen utensils

1 oven-proof Skillet, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Citrus juicer

Preparation steps

Step 1/10
Baked Vegetable Rice preparation step 1

Rinse the kohlrabi and carrots, peel and cut into 1 1/2 cm (approximatly1/2-inch) cubes.

Step 2/10
Baked Vegetable Rice preparation step 2

Cut the pepper into quarters, remove seeds, rinse and cut into 1 1/2 cm (approximately 1/2-inch) cubes.

Step 3/10
Baked Vegetable Rice preparation step 3

Peel the onions and cut into small cubes. Peel the garlic and finely chop. Rinse the tomatoes and dry.

Step 4/10
Baked Vegetable Rice preparation step 4

Heat the oil in an oven-proof pan over medium heat. Sauté onion and garlic until soft, stirring frequently. 

Step 5/10
Baked Vegetable Rice preparation step 5

Add the kohlrabi, carrot and bell pepper pieces and cook until softened, about 2 minutes.

Step 6/10
Baked Vegetable Rice preparation step 6

Stir in the rice, sprinkle with half of the hot paprika and half of the sweet paprika and sauté until aromatic, stirring.

Step 7/10
Baked Vegetable Rice preparation step 7

Pour in the broth and bring to a boil. Season with salt and pepper and stir to combine.

Step 8/10
Baked Vegetable Rice preparation step 8

Transfer to a preheated oven at 180°C (fan not recommended, gas mark 2-3)(approximately 350°F), on the lowest rack, and cook for 10 minutes. Stir in the tomatoes and continue to cook for 10 minutes more.

Step 9/10
Baked Vegetable Rice preparation step 9

Meanwhile, squeeze out juice from half a lemon. Mix the yogurt with remaining hot paprika, remaining sweet paprika and 1 teaspoon lemon juice in a small bowl. Season with salt and pepper.

Step 10/10
Baked Vegetable Rice preparation step 10

Rinse the scallions, wipe dry and thinly slice the white and light-green parts. Stir the scallions into the baked rice and serve, sprinkled with paprika-yogurt.