This baked rice and vegetable casserole combines a creamy rice layer with flavorful vegetables, topped with mozzarella and baked to perfection. It’s a simple and hearty dish that’s perfect for a family meal.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Ingredients:
For the Rice Layer:
- 1 cup rice
- Water (for boiling the rice)
- Salt (to taste)
- 3 eggs
- 1 tsp sugar
- 1 cup milk
- ½ cup warm water
- 1 cup all-purpose flour
- 1 oz (28g) melted butter
- Vegetable oil (for greasing the pan)
For the Vegetable Sauce:
- 1 onion, diced
- 2 tbsp vegetable oil
- 2 bell peppers, diced
- 1 carrot, grated
- 1 cup tomato puree
- Salt (to taste)
- Pepper (to taste)
For Assembly:
- 2-3 tbsp mayonnaise
- 100 g (3.5 oz) pizza mozzarella, shredded
- Fresh dill and green onion (for garnish)
Instructions:
- Prepare the Rice Layer:
- Rinse the rice under cold water until the water runs clear.
- In a pot, bring water to a boil, add a pinch of salt, and boil the rice for about 10 minutes until tender. Drain and set aside.
- Make the Egg Mixture:
- In a bowl, whisk together 3 eggs, 1 tsp of sugar, a pinch of salt, 1 cup of milk, ½ cup of warm water, and 1 cup of flour.
- Add the melted butter to the mixture and whisk until smooth. This will be your rice base.
- Assemble the Rice Layer:
- In a large bowl, combine the boiled rice with the egg mixture, mixing until well combined.
- Pour this mixture into a greased baking dish, spreading it out evenly.
- Prepare the Vegetable Sauce:
- Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the diced onion and cook until softened.
- Add the diced bell peppers and cook for another 5 minutes.
- Stir in the grated carrot and cook for 2-3 minutes.
- Pour in the tomato puree, add salt and pepper to taste, and let the mixture cook for 5-7 minutes, allowing the flavors to blend.
- Layer the Casserole:
- Spread a thin layer of the prepared vegetable sauce over the rice base in the baking dish.
- Drizzle 2-3 tbsp of mayonnaise over the top for added creaminess.
- Add the Cheese and Bake:
- Sprinkle the shredded mozzarella evenly over the casserole.
- Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the cheese is melted and golden brown.
- Garnish and Serve:
- Once baked, remove the casserole from the oven and garnish with fresh dill and chopped green onions.
- Serve hot, and enjoy!
Serving Suggestions:
- Serve this casserole as a main dish, accompanied by a fresh green salad or steamed vegetables.
- You can also pair it with a side of crusty bread for a complete meal.
Cooking Tips:
- Make sure to cook the rice just until tender, as it will continue to bake in the oven.
- For a spicier version, you can add red pepper flakes or chopped chili peppers to the vegetable sauce.
Nutritional Benefits:
- This dish provides a good balance of carbohydrates from the rice and vegetables, protein from the eggs and cheese, and healthy fats from the oil and butter.
Dietary Information:
- This recipe contains dairy and gluten but can be adapted using plant-based milk and gluten-free flour if needed.
Storage Information:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezing: You can freeze the fully baked casserole for up to 1 month. Reheat in the oven before serving.
Conclusion
This Baked Rice and Vegetable Casserole is a delicious and filling meal that can be enjoyed by the whole family. With layers of creamy rice, savory vegetables, and melted cheese, it’s both comforting and nutritious—perfect for a weeknight dinner or even as a leftover lunch!