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Rice Vegetable Bake
Cooked rice with broccoli and bell pepper baked in an egg and cream custard under a cheese crust. A filling way to use up leftovers with a crisp top..
Cook time
50 min
Servings
4
Ingredients
8
Nutrition
per serving484 kcal
Calories
20 g
Protein
28 g
Fat
38 g
Carbs
Ingredients
For 4 servings
Instructions
- 1
Heat the oven to 190 °C. Cook the rice according to the packet. Cut the broccoli into florets and slice the bell peppers into strips.
- 2
Blanch the broccoli in salted water for about three minutes so it finishes cooking in the bake, then drain.
- 3
Mix the rice, broccoli and peppers in a baking dish. Whisk the eggs with the cream, nutmeg and salt and pour over the top.
- 4
Scatter over the cheese and bake until the custard has set and the crust is golden brown.
