How to make Vegetable and Rice Casserole Recipe - Baked vegetables with rice.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Sweet corn (cream style), Spinach leaves (palak) ( पालक के पत्ते )

Cuisine : Fusion

Course : Main Course_Veg

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Vegetable and Rice Casserole

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Vegetable and Rice Casserole checkout Sweetcorn Baked Veg . You can also find more Main Course_Veg recipes like Tamatar Khatta, Suran Aloo Subzi, Gutti Vankaya Koora (Stuffed Brinjals), Aaluchi Patal Bhaji . Or try out these recipes from Fusion Cuisine like Chicken Tikka Masala tossed with Pasta, Egg Chops, Poha Dosa, Eggplant Crostini.

Vegetable and Rice Casserole Recipe Card

Vegetable and Rice Casserole

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Vegetable and Rice Casserole

  • Sweet corn (cream style) 1 tin

  • Spinach leaves (palak) blanched and chopped 2 bunches

  • Red capsicum 1 medium

  • Green capsicum 1 medium

  • Cooked rice 1/2 cup

  • Butter 3 tablespoons

  • Extra virgin olive oil 1 tablespoon

  • Onion 1 medium

  • Salt to taste

  • Black pepper powder 1 teaspoon

  • Refined flour (maida) 2 tablespoons

  • Milk 2 cups

  • Grated cheese 1 cup

  • Mustard paste 1 tablespoon


Step 1

Preheat oven to 180°C. Heat 1 tbsp butter in a non stick pan. Add 1 tbsp olive oil and let the butter melt.Drain the sweet corn and rinse in fresh water.

Step 2

Slice an onion and add to the pan and sauté till soft. Add corn and spinach and mix. Transfer into an baking dish. Sprinkle salt and ½ tsp pepper powder.

Step 3

Heat the remaining butter in the non stick pan. Spread rice over the vegetables in the baking dish.Add refined flour to the pan and sauté for 1-2 minutes. Add milk gradually, stirring continuously, ensuring there are no lumps.

Step 4

Cook till the sauce thickens. Add ½ cup cheese and stir.

Step 5

Cut red and green capsicums (peppers) into small cubes. Sprinkle salt over the capsicums. Add mustard paste to the sauce and mix. Pour the sauce over the rice in the baking dish and spread it all over.

Step 6

Sprinkle half the capsicums and top it with remaining cheese and sprinkle the remaining capsicums. Drizzle some extra virgin olive oil on top. Bake in the preheated oven for 20-25 minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.