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