Veggie-N-Rice Casserole / Caserola cu orez si legume

Report Violation


1 of 1 Photos Christina
Upload Pic
Posted By: Christina
Posted In:  Rice
Page Views:  1323 views
Preparation Time:  30 minutes
Cooking Time:  30 minutes
Course: lunch/snacks


Other Info

servings: 6-10

Ingredients

U.S.

Ingredients

European

1 ½ c

Chicken Broth*

350 ml

1

Onion

1

2

Tomatoes (large)

2

1

Green bell pepper

1

1

Leek

1

1

Zucchini (medium)

1

3

Garlic cloves

3

7 Tbs

Butter

100 g

¾ c

Rice (uncooked)

140 g

2

Eggs

2

½ c

Mushrooms (canned)

70 g

2 Tbs

Flour

2 Tbs

1 ¼ c

Milk

300 ml

To taste

Nutmeg (optional)

To taste

To taste

Salt

To taste

To taste

Pepper

To taste

¾ c

Cheese (meltable)

85 g


Directions

1. Prepare Chicken Broth*. Set aside.

2. Wash, peel and chop the onion, tomatoes, bell pepper and leek.  Set each aside separately.

3. Rinse and slice the zucchini and mince the garlic.  Set aside.

4. In a large pot, melt 2 Tbs butter over a medium flame.  Sauté the onion in the butter until they appear transparent.

5. Add the chicken broth and rice to the pot.  Cover and allow the rice to simmer until the rice is tender and the liquid is absorbed.  Remove the rice from the heat and set aside.

6. Once the rice has cooled a bit, beat 1 egg and mix it into the rice. Spread the rice over the bottom of a greased baking dish, and set aside.

7. In a large sauce pan, melt 3 Tbs of the remaining butter over a medium flame.  Add the leeks and cook for two minutes.  Add the mushrooms and cook for another two minutes.

8. Next, add the bell pepper and zucchini.  After three minutes, add the tomatoes.  Cook for three minutes and then pour the vegetable mixture over the rice.

9. Preheat the oven to medium-high.

10.   For the final layer, add the remaining 2 Tbs butter to a small sauce pan.  Sauté the garlic in the butter for just one minute, then mix in the flour.  When the butter has absorbed the flour, turn off the heat and add the milk gradually.

11.   Return the pan to a low flame and cook until the mixture has thickened.  Beat the second egg and add it to the milk mixture.

12.   Remove the sauce from the heat and add a dash of nutmeg, salt and pepper.

13.   Grate cheese and add half to the sauce.

14.   Pour the sauce over the vegetable layer and sprinkle with the remaining cheese.

15.   Bake in a medium-high temperature oven until bubbly and golden-brown on top. Reduce heat if necessary. Remove from the oven and let stand 5-10 minutes before serving.

 

Variations:  Use any variety of vegetables you like in this recipe. You can also change up the flavors by using which ever herbs you have on hard – basil, thyme, parsley, tarragon etc. If you don’t have or want to make chicken broth, simply mix 1 ½ cubes of chicken bouillon in 1 ½ c boiling water.

 

References: *See the Chicken Broth recipe.

No Review has been added yet