Serbian rice casserole
- 200 g long grain rice
- Salt
- 250 g green beans
- 1 (approx. 200 g) red bell pepper
- 4 (à 100 g) Turkey escalope
- pepper
- 4
slices breakfast bacon -
2 stem (s) marjoram - 2 EL Oil
- 1 EL Aiwar (spicy-hot spice paste)
- 250 ml vegetable broth ( Instant)
- 2 (à 125 g ) balls of mozzarella cheese
- wooden skewers
45 minutes
light
- 1.
- Put rice in boiling salted water. Cook over medium heat for about 20 minutes. Allow excess liquid to drain off. In the meantime, clean and wash vegetables. Cut the beans into bite-sized pieces, boil in salted water for about 15 minutes, then drain. Cut the bell pepper into small pieces. Wash the schnitzel, pat dry, pat a little flatter. With salt andSeason the pepper. Place 1 slice of bacon on each. Ash marjoram, pluck leaves from the stalks. Sprinkle the schnitzel with it, roll up and secure with wooden skewers. Heat the oil. Fry the rolls in it all around for 5 minutes. Add paprika, fry for 2 minutes. Add the aiwar, deglaze with the stock and cook for about 2 minutes. Mix the beans and rice. Spread everything in baking dishes. Cut the mozzarella into thin slices and spread on top. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 15 minutes
1 person approx.:
- 530 kcal
- 2220 kJ
- 43 g protein
- 20 g fat
- 46 g carbohydrates
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