Baked Rice and Vegetable Casserole Recipe

Ingredients:

Rice – 1 cup (about 200 g)

Salt – to taste

Onion – 1 medium, chopped

Olive oil – for sauteing

Bell pepper – 1 medium, chopped

Carrot – 1 large, grated

Broccoli – 450 g (about 3 cups), cut into florets

Garlic – 2 cloves, minced

Black pepper – to taste

Paprika – to taste

Mozzarella cheese – 200 g (about 3.5 ounces), shredded

Eggs – 4 large

Vegetable oil – for greasing the baking dish

Directions:

Cook the Rice:

Rinse 1 cup of rice under cold water until the water runs clear.

Fill a pot with water, add a pinch of salt, and bring to a boil. Add the rice and cook according to the package instructions, or until the rice is tender. Drain and set aside.

Prepare the Vegetables:

In a large pan, heat some oil over medium heat.

Add the chopped onion and sauté until soft and translucent.

Add the chopped bell pepper and grated carrot, and continue to cook for a few minutes until the vegetables are slightly tender.

Blanch the Broccoli:

Bring a separate pot of water to a boil and add the broccoli florets. Cook for about 3 minutes, then drain and immediately place the broccoli in ice water to stop the cooking process. Drain again and set aside.

Prepare the Seasonings:

Add the minced garlic to the sautéed vegetables and stir for about 1 minute until fragrant.

Season the vegetables with salt, black pepper, and paprika to taste.