Rice-Veggie Casserole

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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3

Ingredients

  • 3 cups - leftover cooked rice, pulao etc.
  • 2 cups - Any leftover vegetable gravy
  • 2 - potatoes, boiled sparingly and sliced
  • 1/2 cup - Spring onion greens, chopped with bulbs
  • 1/2 cup - shredded Cabbage
  • 1 - small capsicum, slivered thinly
  • 1/4 cup - shredded salad leaves
  • 1 - small tomato, sliced thinly
  • 1 tsp - white Vinegar
  • salt and pepper to taste
  • 1/2 cup - grated cheese
  • A deep casserole dish
  • 1 tbsp - oil

How to Make Rice-Veggie Casserole

  • Heat oil in a pan.
  • Add chopped capsicum.
  • Add cabbage, onion, vinegar, salt, pepper and stir fry for 2 minutes.
  • Take off from fire and pour over cold potato slices, tossing gently with fingers.
  • Take a casserole dish and line with a layer of one-third of the rice.
  • Press gently. Cover with a layer of vegetable gravy.
  • Cover with half of remaining rice.
  • Spread remaining vegetable gravy.
  • Cover with remaining rice.
  • Toss cheese into potato mixture.
  • Spread potato mixture over rice to cover fully.
  • Bake in a preheated oven at 300 degrees C for 12-15 minutes.
  • Garnish with tomato slices and salad leaves.
  • Serve piping hot