Cheesy rice and vegetable bake
This rice and vegetable bake can be served on its own with a salad, or as a side dish to roasts.
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Loading... Ingredients
- 1 brinjal, cubed
- salt and freshly ground black pepper to taste
- 30 ml (2 tbsp) oil
- 1 red pepper, seeded and chopped
- 1 yellow pepper, seeded and chopped
- 2 courgettes, sliced
- 2 ripe tomatoes, peeled and chopped
- 125 ml (½ cup) tomato sauce
- 15 ml (1 tbsp) dried origanum
- 500 ml (2 cups) cooked Spekko Long Grain Parboiled Rice
- 125 ml (½ cup) grated Cheddar cheese
Method
- Preheat oven to 180°C. Place brinjal in a colander, sprinkle with a little salt and allow to stand for 10 minutes. Rinse well and pat dry with paper towel.
- Heat the oil in a frying pan and fry brinjal in batches until golden brown. Add peppers to brinjal and fry for 2-3 minutes. Add courgettes and tomatoes and fry for a few minutes.
- Stir in tomato sauce and herbs and simmer veggies for a few minutes. Season with salt and pepper.
- Add Spekko Rice to veggies and spoon into an ovenproof dish. Sprinkle cheese over and bake for 20-25 minutes or until golden brown.