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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
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