Hearty Rice Casserole with Olives and Yogurt

Name: Hearty Rice Casserole with Olives and Yogurt
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Portionen
Ingredients: 2 piece red onions; 2 tbsp Olive oil; 4 tbsp Tomato paste; 300 g Rice; to taste Salt; to taste Pepper; 65 g Olives, pitted; 4 tbsp Greek yogurt

Casserole

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Cook Time

40 min

Servings

Difficulty

Easy

Prep Time

15 Min

Description

This rice casserole is a wonderfully uncomplicated dish that I especially like to prepare when I need something quick. The combination of aromatic onions, sun-ripened olives and creamy yogurt makes it a real taste experience. The rice becomes nice and fluffy in the oven and absorbs the aromas perfectly. I think it's ideal for a quick lunch or a relaxed dinner. If you like, you can sprinkle some fresh herbs such as parsley or chives over it. An absolute favorite recipe for the whole family!

Ingredients (8 ingredients)

2 piece red onions
2 tbsp Olive oil
4 tbsp Tomato paste
300 g Rice
to taste Salt
to taste Pepper
65 g Olives, pitted
4 tbsp Greek yogurt

Preparation (7 steps)

Prepare onions

Thermomix® Setting

3 sec/Speed 5

Peel and halve 2 red onions. Place the halved onions in the mixing bowl and chop for 3 sec./speed 5. Scrape down the sides with the spatula.

Sauté onions

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 2 tbsp olive oil to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.

180

Add rice and tomato paste

Thermomix® Setting

10 sec/Speed 3

Add 4 tbsp tomato paste, 300 g rice, salt and pepper to taste to the onions in the mixing bowl and stir for 10 sec./speed 3.

Deglaze rice with water

Thermomix® Setting

5 sec/Speed 2

Add 600 ml boiling water to the mixing bowl with the remaining ingredients and stir for 5 sec./speed 2.

Put rice in the oven

Transfer the rice from the mixing bowl to an ovenproof dish. Preheat the oven to 200°C top/bottom heat. Place the dish in the preheated oven.

Add olives and finish baking

After approx. 10 minutes, spread the 65 g pitted olives, chopped, on the rice and bake for another 10-15 minutes until the water has been absorbed and the rice becomes crispy on top.