Cheesy Vegetable Rice Casserole

A delightful and creamy casserole featuring rice and a medley of vegetables, topped with a cheese crust, perfect for a comforting dinner.

Total time: 60 min

Servings: 2

Calories: 600 per serving

Protein: 20g | Carbs: 85g | Fat: 22g

Ingredients

• 1 cup rice
• 2 cups milk
• 1 cup cheese, shredded
• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1 medium potato, diced
• 1 medium carrot, sliced
• 1 cup cauliflower florets
• 1 inch ginger, grated
• 1 tablespoon oil
• 1 tablespoon flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon mixed dried herbs
• 1 teaspoon honey
• 1/2 teaspoon lemon zest
• 1/2 small green chilly, finely chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Rinse the rice under cold water and cook it as per package instructions. Set aside.
3. In a large skillet, heat the oil and butter over medium heat. Add the onion and garlic, and sauté until translucent.
4. Add the ginger, tomato, potato, carrot, cauliflower, and green chilly. Cook for about 5-7 minutes until the vegetables are softened.
5. Stir in the flour, then gradually add the milk, stirring constantly to avoid lumps. Cook until the mixture thickens.
6. Add half of the shredded cheese, lemon zest, honey, salt, pepper, and herbs to the vegetable mixture. Mix well.
7. Combine the cooked rice with the vegetable mixture and transfer it to a greased baking dish.
8. Sprinkle the remaining cheese on top.
9. Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and golden brown.
10. Remove from the oven and allow to cool slightly before serving.