Vegetable rice casserole

Vegetable rice casserole

The vegetable rice casserole can be whipped up in just half an hour – the oven does the rest of the work. With a cheese crust and zucchini, the rice and vegetable casserole is guaranteed to be enjoyed by the whole family!

INGREDIENTS

FOR THE RICE

500 ml water or vegetable stock
250 g long grain rice (e.g. parboiled)
½ tsp salt
1 tbsp butter
1 small onion

FOR THE VEGETABLES

2 carrots
1 red pepper
1 zucchini
1 clove of garlic
¼ tsp salt
1 pinch sugar
150 g frozen peas

FOR THE CASSEROLE

2 eggs
250 g cream
1 pinch salt
1 pinch pepper
1 pinch ground nutmeg
200 g grated cheese (e.g. Emmental or mountain cheese)

ALSO

2 tsp olive oil

PREPARATION

1. For the rice, pour the water into a pan and add the rice. Add the salt and a flake of butter and stir well. Halve the onion and add.  Simmer with the lid on over medium heat for about 20 minutes.

2. Remove the rice from the heat and let it simmer for about 5 minutes. Remove the onion. For the vegetables, peel the carrots and cut into thin slices. Wash the peppers, halve them, remove the seeds and dice them into 2 x 2 cm pieces.

3. Wash and clean the zucchini and dice them into 1 x 1 cm pieces. Peel the garlic clove and chop finely. Heat the olive oil in a pan and sauté the chopped vegetables (carrots, peppers, zucchini) with the garlic for about 2 minutes over medium heat until translucent. Season with salt and sugar.

4. Finally add the frozen peas. Mix the cooked rice with the vegetables and put the vegetable casserole with rice in the casserole dish (approx. 23 x 15 cm).

5. Whisk the eggs with the cream, add a pinch of salt, pepper and nutmeg and pour evenly into the casserole dish. Finally, sprinkle the cheese generously on top. Place the rice casserole with vegetables in the oven at 180 degrees circulating air (200 degrees top and bottom heat) and bake for around 25-30 minutes until golden brown. Enjoy your meal!