Rice and Vegetable Casserole (Römertopf)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.7 g | (59 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 101.3 μg | (169 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 303 μg | (101 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 223 mg | (235 %) | ||
| Potassium | 1,447 mg | (36 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 197 mg | (66 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 500 grams Okra
- 1 garlic clove
- salt
- peppers
- 1 onion
- 1 Cauliflower
- 1 yellow paprika
- 200 grams Wild rice
- 1 Tbsp Tomato paste
- 500 milliliters Vegetable broth
- ½ lemon (juice)
- also
- 1 medium Zucchini
- ½ bunch Chives
- 1 cup sour Whipped cream
Preparation steps
Soak Römertopf (clay casserole dish) 10-20 minutes in plenty of cold water. Rinse and trim okra. Cut peppers into bite size pieces. Peel the garlic and onion and chop finely. Divide the cauliflower into florets. Mix vegetables with rice and pour into the clay pot. Whisk tomato puree with broth and lemon juice, and pour over the vegetables. Season with a little salt and plenty of pepper. Put the lid on in a cold oven. Turn heat on at 225°C (approximately 425°F) and cook about 50 minutes.
Rinse zucchini and cut into slices. After rice and vegetables have cooked 20 minutes, stir in zucchini.
Remove Römertopf from the oven, remove the lid and set aside to cool slightly. In the meantime snip the chives in bundles. Season casserole with sour cream and chives and serve hot, sponed into bowls.
