Oven-Baked Vegetable and Rice Skillet

Ingredients

• 0.704 Kohlrabi
• 0.500 small carrots
• 1 red bell pepper
• 2 small onions
• 1 garlic clove
• 10 cherry tomatoes
• 2 tbsp olive oil
• 0.425 Paella rice
• 0.500 paprika powder (hot)
• 1 tsp paprika powder (sweet)
• 425 ml classic vegetable broth
• salt
• pepper
• 0.250 lemon
• 100 g yogurt (3.5% fat)
• 2 green onions

Instructions

1. 1.

   Wash, peel, and dice the kohlrabi and carrots into 1 1/2 cm cubes.

2. 2.

   Quarter the bell pepper, remove the seeds, wash, and cut into 1 1/2 cm squares.

3. 3.

   Peel the onions and cut them into fine dice. Peel and finely chop the garlic. Wash the tomatoes.

4. 4.

   Heat the oil in a pan or shallow pot. Sauté the onions and garlic until translucent over medium heat.

5. 5.

   Add the kohlrabi, carrot, and bell pepper pieces and sauté for 2 minutes.

6. 6.

   Add the rice grains, sprinkle with half of the paprika powder, and sauté briefly.

7. 7.

   Fill with broth and bring to a boil. Season with salt and pepper and stir.

8. 8.

   Bake the rice skillet in a preheated oven at 180 °C (convection not recommended, gas: level 2-3) on the bottom rack for 10 minutes. Add the tomatoes and bake for another 10 minutes.

9. 9.

   Meanwhile, squeeze half of the lemon. Mix the yogurt with the remaining paprika powder and 1 tsp of lemon juice. Season with salt and pepper.

10. 10.

    Clean, wash, and slice the green onions, cutting the white and light green parts into fine rings. Sprinkle the vegetable and rice skillet with green onions and serve with the paprika yogurt.