Ingredients
Rice
- 1.5 cup Uncooked Rice (Washed and soaked in water)
- 3 cup Water (Or vegetable stock)
- 1 tsp Salt (Or as required)
- 1 tbsp Butter (Ghee/ Oil)
Vegetables
- 1 medium Broccoli
- 1 large carrot (Washed, peeled and Diced)
- 100 gm Mushroom (Washed and Diced)
- 1 bunch Spinach (Washed and roughly chopped)
- 0.5 cup Sweet corn (Blanched)
- 1 small Bell Pepper (Washed, peeled and Diced)
- 1 mediul Potato (Boiled, peeled and sliced)
White Sauce
- 2 tbsp Butter
- 2 tbsp All Purpose Flour/ Maida
- 2 cup Milk
- 3 nos Cheese Slice (optional)
- 0.5 tsp Black Pepper (Crushed)
- 1 tsp Red Chili Flakes
- 1 tsp Salt
- 1 tsp Jalapeno Sauce (Or Green Chili Sauce)
Garnish
- Handful of Jalapeno (Sliced)
- handful of Olives (Sliced)
- 1-2 nos Cheese Slice
Servings: People
Instructions
- Boil 3 cups of water (or vegetable stock) in a pan. Drain rice and add to boiling water with salt and butter. Cover the pan and let rice cook on low flame until done. When done switch off the fame and keep cooked rice aside.
- Toss all the vegetables on medium to high flame with a dash of salt. Reduce the flame to low, cover the pan and leave it cook for 10 minutes. After that switch off the flame and keep the pan aside.
- Now for white sauce, heat butter in a non stick pan, add maida and fry till pink in color. Then add milk and keep stirring until a boil to avoid lumps. When it starts boiling, reduce the flame to low and cook for another 3-4 minutes while stirring at regular intervals.
- Now add all cooked vegetables and mix lightly.
- Add cheese slice and mix well. cook for another 1-2 minute at low flame and then switch off the flame. Cover and keep aside for 10 minutes.
- Meanwhile make a layer of sliced boiled potato in a bake ware with a dash of salt and pepper then arrange a layer of cooked rice.
- Now check if vegable sauce is thick enough, add chili flakes, crushed black pepper and jalapeno sauce, mix well.
- Now pour vegetable white sauce over the rice layer nicely.
- Garnish with cheese slice, olives and jalapeno.
- Bake in a preheated oven at 180°C for 25 minutes and then grill for 5 minutes or until the top is golden brown in color. When done, take it out of the oven let it cool down to handle. Serve Warm.
Recipe Notes
- You may take any kind of rice (regular, brown, white or particular risotto rice).
- You may also use leftover rice to make this dish.
- Keep it stirring, while making sauce otherwise it may burn or lumpy too.
- You may use any other vegetables of your choice or easily available to you.
- This is perfect for any party as you can precook refrigerate it, put it in oven just before you need to serve.
- Adjust the spices as per your taste and tolerance.
- If serving to kids, adjust chili as per their tolerance.
- Click here for more Rice & Pasta Recipes.
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“Be Vegetarian Be Happy”
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