Rice casserole with chicken and cauliflower
4 servings
60 minutes
Rice casserole with chicken and cauliflower is a cozy dish of Russian cuisine that embodies tenderness and rich flavor. Its roots trace back to traditional casseroles made by housewives from available ingredients, creating hearty and aromatic meals. The casserole combines the softness of rice, the juiciness of chicken fillet, and the light crunch of cauliflower, complemented by spicy notes of thyme and the freshness of lemon zest. It is easy to prepare: rice absorbs the aromas of vegetables and broth, then it is topped with a layer of gooey melted cheese, creating an appetizing crust. This dish is perfect for a family dinner or festive table, delighting with its taste and nutritional value.
1
Heat olive oil in a large skillet or pot over medium heat. Add onion and carrot and cook for about 5 minutes.
- Olive oil: to taste
- Onion: 1 piece
- Carrot: 2 pieces
2
Cut the chicken into small pieces and add to the vegetables, season with salt and pepper. Fry the chicken for 2-3 minutes.
- Chicken breast fillet: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
Pour rice into the pan, add thyme leaves, cauliflower florets, and butter, and mix well. Then pour 3 cups of warm water or vegetable broth over the rice, adding salt and pepper.
- Rice: 1 glass
- Thyme: 3 sprigs
- Cauliflower: 500 g
- Butter: 50 g
- Broth (stock): 3 glasss
- Salt: to taste
- Ground black pepper: to taste
4
Bring to a boil, cover with a lid, and reduce the heat to minimum. Cook covered for 20-25 minutes.
5
Preheat the oven to 200 degrees. Prepare the mold.
6
Transfer the rice to a baking dish, add lemon zest, milk, and 1/3 of the cheese. Sprinkle the remaining cheese on top. Bake for 15-20 minutes.
- Lemon zest: 30 g
- Milk: 0.5 glass
- Cheese: 100 g
- Cheese: 100 g
