As this week is National Vegetarian Week, I am sharing a vegetarian recipe some of you might like to try; rice bake. It's a family favourite in our household, it's relatively quick to make and it's a great recipe for adapting to whatever vegetables you happen to have around.
In a nutshell, you cook some rice, some veg and combine with a sauce. Top with cheese and breadcrumbs and bake in the oven. The veg can be of one type only (even frozen peas!) or a mix of whatever you have to hand.
The sauce can be whatever you like too, I usually make a bechamel sauce and tweak it in some way (make it cheesy / add some tomato/pesto/mustard) but you could use any kind of homemade or ready made sauce, as you would for pasta for example. A tin of soup could even be used, something like a cream of mushroom soup would work well.
|Rice and veg cooked, ready for sauce and topping to be added|
- One or more vegetables, finely diced/sliced/grated
- Fresh breadcrumbs
- Cheddar cheese, grated
- Sauce (see note above)
- Preheat oven to 200C/400F/gas mark 6
- Cook rice.
- Gently cook your vegetables if applicable (ie. steam/boil asparagus, cauliflower, cabbage, broccoli etc, lightly fry courgette, pepper, aubergine, mushrooms etc).
- Make your sauce unless you are using a pre-prepared sauce / tin of soup.
- Combine rice, vegetables and sauce in an ovenproof dish.
- Top with breadcrumbs and cheese.
- Bake for 15-20 mins until bubbling and golden on top.
Do you have a family favourite vegetarian recipe in your household?
I'm linking up with this week's #recipeoftheweek