Vegetable and Rice Casserole Baked vegetables with rice. This recipe is from FoodFood TV channel By Sanjeev Kapoor 18 Dec 2014 in Recipes Course New Update Main Ingredients Sweet corn, Rice Cuisine Fusion Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Vegetable and Rice Casserole 1 tin Sweet corn 2 bunches Rice blanched and chopped 1 medium Red capsicum 1 medium Green capsicum 1/2 cup Cooked rice 3 tablespoons Butter 1 tablespoon Extra virgin olive oil 1 medium Onion to taste Salt 1 teaspoon Black pepper powder 2 tablespoons Refined flour (maida) 2 cups Milk 1 cup Grated cheese 1 tablespoon Mustard paste Method 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. 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. 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. Cook till the sauce thickens. Add ½ cup cheese and stir. 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. 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. #Black pepper powder #Butter #Cooked rice #Grated cheese #Green capsicum #Milk #Mustard paste #Onion #Red capsicum #Refined flour (maida) #Rice #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article