How to make Vegetable and Rice Casserole -
Baked vegetables with rice.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Sweet corn (मकई के दाने), Rice (चावल)
Cuisine : Fusion
Course : Main Course Vegetarian
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For more recipes related to Vegetable and Rice Casserole checkout Corn And Paneer Sabzi. You can also find more Main Course Vegetarian recipes like Shahala Ani Kajuche Sukke Eggplant And Chickpea Moussaka Mushroom Balchao Pepper Bhindi Fry - SK Khazana
Vegetable and Rice Casserole Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Vegetable and Rice Casserole Recipe
Sweet corn 1 tin
Rice 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
Method
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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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 www.sanjeevkapoor.com 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.
