Baked Rice and Vegetable Casserole Recipe
Table of Contents
Ingredients:
Rice – 1 cup (about 200 g)
Salt – to taste
Onion – 1 medium, chopped
Vegetable oil – for sautéing
Bell pepper – 1 medium, chopped
Carrot – 1 large, grated
Broccoli – 450 g (about 3 cups), cut into florets
Garlic – 2 cloves, minced
Black pepper – to taste
Paprika – to taste
Mozzarella cheese – 200 g (about 3.5 ounces), shredded
Eggs – 4 large
Vegetable oil – for greasing the baking dish
Directions:
Cook the Rice:
Rinse 1 cup of rice under cold water until the water runs clear.
Fill a pot with water, add a pinch of salt, and bring to a boil. Add the rice and cook according to the package instructions, or until the rice is tender. Drain and set aside.
Prepare the Vegetables:
In a large pan, heat some vegetable oil over medium heat.
Add the chopped onion and sauté until soft and translucent.
Add the chopped bell pepper and grated carrot, and continue to cook for a few minutes until the vegetables are slightly tender.
Continued on the next page
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