Baked Rice and Vegetable Casserole Recipe

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.
Blanch the Broccoli:
Bring a separate pot of water to a boil and add the broccoli florets. Cook for about 3 minutes, then drain and immediately place the broccoli in ice water to stop the cooking process. Drain again and set aside.
Prepare the Seasonings:
Add the minced garlic to the sautéed vegetables and stir for about 1 minute until fragrant.
Season the vegetables with salt, black pepper, and paprika to taste.
Combine the Ingredients:
In a large mixing bowl, combine the cooked rice, sautéed vegetables, and blanched broccoli.
Stir in the shredded mozzarella cheese and mix well.
Prepare the Eggs:
In a separate bowl, beat the 4 eggs and season with a pinch of salt and pepper.
Pour the eggs over the rice and vegetable mixture and stir until everything is well combined.
Assemble the Casserole:
Preheat the oven to 180°C (360°F).
Grease a baking dish with vegetable oil and pour the rice and vegetable mixture into the dish, spreading it out evenly.
Bake the Casserole:
Bake in the preheated oven for 30 minutes, or until the top is golden and the casserole is set.
Serve and Enjoy:
Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy the hearty flavors of rice, vegetables, and cheese!
Serving Suggestions:
Serve this casserole as a main dish with a side of salad or roasted vegetables.
Pair with a dollop of sour cream or a drizzle of hot sauce for added flavor.
Cooking Tips:
Blanch the broccoli: Blanching the broccoli helps keep it tender while maintaining its vibrant color.
Customize the veggies: You can easily add other vegetables like zucchini, mushrooms, or spinach to suit your taste.
Cheese: Feel free to use a mix of cheeses like cheddar, gouda, or Parmesan for extra flavor.
Nutritional Benefits:
Broccoli is rich in vitamins C and K, as well as fiber.
Carrots provide beta-carotene and antioxidants.
Rice is a great source of carbohydrates, providing energy.
Eggs add protein and help bind the casserole together.
Dietary Information:
Vegetarian
Gluten-free (if using gluten-free breadcrumbs or omitting them)
Contains dairy (from the cheese) and eggs
Nutritional Facts (per serving, based on 6 servings):
Calories: ~300
Protein: 12g
Fat: 15g
Carbohydrates: 28g
Fiber: 4g
Sugar: 3g
Storage:
Refrigeration: Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Freezing: You can freeze the baked casserole for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Why You’ll Love This Recipe:
Easy to make: With simple steps and ingredients, this casserole comes together quickly.
Nutritious: Packed with vegetables, protein, and cheese for a balanced meal.
Customizable: Add your favorite vegetables and seasonings to make it your own.
Conclusion
This Baked Rice and Vegetable Casserole is a comforting, hearty dish that’s perfect for any time of the week. With the combination of tender vegetables, melted mozzarella, and fluffy rice, it’s a family-friendly recipe that’s both flavorful and nutritious. Whether you serve it as a main dish or a side, this casserole is sure to please!