Rice-vegetable casserole with cheese

Name: Rice-vegetable casserole with cheese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 500 g colourful peppers; 2 (approx. 400 g) Courgette; 2 (ca, 200 g) Tomatoes; 1 (approx. 80 g) Onion; 100 g Salmon ham in one piece; 1 tablespoon (approx. 10 g) Oil; 1/8 l Vegetable broth (instant); 100 g Light cream; 7-10 Tbsp white pepper; 7-10 Tbsp dried marjoram; 75 g grated cheese (17% fat absolute)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
500 g colourful peppers
2 (approx. 400 g) Courgette
2 (ca, 200 g) Tomatoes
1 (approx. 80 g) Onion
100 g Salmon ham in one piece
1 tablespoon (approx. 10 g) Oil
1/8 l Vegetable broth (instant)
100 g Light cream
7-10 Tbsp white pepper
7-10 Tbsp dried marjoram
75 g grated cheese (17% fat absolute)

Directions

1
Cook rice in boiling salted water according to package instructions. Clean, wash and cut the peppers and courgettes into pieces. Wash, clean and chop the tomatoes. Peel and finely chop onion.
2
Cut the ham into cubes. Heat oil in a pan. Sauté the bell pepper, zucchini and onion. Add stock and crème légère, bring to the boil and cook for about 5 minutes. Fold in tomatoes and ham.
3
Season with salt, pepper and marjoram. Drain the rice and let it drain. Put rice and vegetables in a casserole dish. Sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes.
4
Serve rice and vegetable casserole garnished with marjoram.