Rice with Vegetables from the Roman Pot
Rice with vegetables from the Roman pot is a recipe featuring fresh ingredients in the rice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g okra pods
- 1 Garlic clove
- Salt
- Pepper
- 1 onion
- 1 Cauliflower
- 1 yellow bell pepper
- 200 g wild rice blend
- 1 tbsp Tomato Paste
- 500 ml vegetable broth
- 0.5 lemon (juiced)
- 1 large zucchini
- 0.5 bunch Chives
- 200 g Sour Cream
Instructions
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1.
Soak the Roman pot in plenty of cold water for about 10-20 minutes. Wash, dry, and trim the okra pods; cut into bite‑size pieces. Peel and finely chop the garlic and onion. Break cauliflower into florets. Clean and dice the bell pepper. Mix the vegetables with the rice and fill the Roman pot. Whisk tomato paste with broth and lemon juice, then drizzle over the mixture. Season lightly with salt and plenty of pepper. Cover, place in a cold oven set to 225°C, and bake for about 50 minutes.
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2.
Peel and slice the zucchini. After 20 minutes of cooking, add the zucchini to the pot and stir gently.
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3.
When baking is finished, remove the Roman pot from the oven, lift off the lid, let it sit briefly, then cut chives into rings. Season the stew with sour cream and chives, ladle hot into bowls, and serve.
