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Veg & cheesy rice bake

Veg & cheesy rice bake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use risotto rice with melty cheddar as a topping for this vegetarian cottage pie-style batch bake with aubergines and courgettes

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal443
fat19g
saturates9g
carbs48g
sugars8g
fibre6g
protein20g
low insalt0.8g
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Ingredients

  • 1 onion , chopped
  • 1 tbsp olive oil
  • 2 courgettes , sliced
  • 1 aubergine , diced
  • 450g fresh tomato , chopped (or a 400g can chopped tomatoes)
  • 200g risotto rice
  • 2 eggs
  • 140g cheddar , grated

Method

  • STEP 1

    Sweat the onion in the oil for 10 mins, until soft and lightly golden. Add the courgettes and aubergine. Fry until golden brown. Add the tomatoes and some seasoning, then cover and simmer for 30 mins, uncovering for the final 15 mins if using fresh tomatoes. Heat oven to 200C/180C fan/gas 6.

  • STEP 2

    Meanwhile, cook the rice in a large pot of salted boiling water for 20 mins, or until tender. Drain and mix with the eggs and two-thirds of the cheese.

  • STEP 3

    Put the courgette and tomato mix in an ovenproof dish. Spoon the rice mixture over and smooth it out. Sprinkle over the rest of the cheese. Bake for 30 mins until bubbling and golden.

Goes well with

Recipe from Good Food magazine, September 2012

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A star rating of 4 out of 5.20 ratings
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