Rice casserole with zucchini, carrots and cauliflower

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 401.3
• Proteins: 11.8g
• Fats: 17.7g
• Carbohydrates: 49.3g

Ingredients

• Rice: 200 g
• Milk: 400 ml
• Chicken egg: 2 pc
• Butter: 50 g
• Cauliflower: 100 g
• Zucchini: 100 g
• Carrot: 1 pc
• Parsley: 25 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Wash the rice, boil it, drain it in a colander, rinse with hot water and wipe.

   Required ingredients:

   • Rice: 200 g

2. Wash the cauliflower, break it into small florets, and boil.

   Required ingredients:

   • Cauliflower: 100 g

3. Cut the zucchini into thin strips.

   Required ingredients:

   • Zucchini: 100 g

4. Peel, wash, and grate the carrot on a coarse grater.

   Required ingredients:

   • Carrot: 1 piece

5. Mix carrots and zucchini, add half of the butter, pepper, salt, and simmer covered until cooked.

   Required ingredients:

   • Carrot: 1 piece
   • Zucchini: 100 g
   • Butter: 50 g
   • Ground black pepper:  to taste
   • Salt:  to taste

6. Wash the parsley leaves, chop them, and mix with the stewed vegetables.

   Required ingredients:

   • Parsley: 25 g

7. Layer the porridge and vegetable mixture in a greased pan.

   Required ingredients:

   • Butter: 50 g

8. Level the surface and pour with a mixture of milk and eggs.

   Required ingredients:

   • Milk: 400 ml
   • Chicken egg: 2 pieces

9. Bake in a preheated oven until done.

10. Cut the finished casserole into portioned pieces and serve at the table.