Baked Rice and Egg Casserole

Ingredients

• • 1.5 cups rice
  • 1 onion, chopped

• • 300 g mushrooms, sliced
  • 1 eggplant, diced
  • 4 eggs

• • 1 cup yogurt or sour cream
  • Salt, to taste
  • 30 g pistachios, chopped

1. 1. Preheat your oven to 180°C (350°F).
   2. Cook the rice according to package instructions and set aside.

1. 1. In a large skillet, heat a bit of olive oil over medium heat. Add the chopped onion and cook until translucent.
   2. Add the sliced mushrooms and diced eggplant to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
   3. In a large bowl, beat the eggs and mix in the yogurt or sour cream until well combined. Season with salt.

1. 1. Add the cooked rice and sautéed vegetables to the bowl and mix well.
   2. Transfer the mixture to a greased baking dish. Sprinkle the chopped pistachios on top.
   3. Bake in the preheated oven for 35 minutes, or until the top is golden and the casserole is set.

1. Let the casserole cool for a few minutes before serving.

Cooking Tips

• • Ensure the rice is fully cooked before mixing it with the other ingredients to avoid a mushy texture.
  • You can substitute yogurt with sour cream for a richer flavor.

• Add your favorite herbs and spices to the egg mixture for extra flavor.

Nutritional Benefits

This casserole provides a balanced meal with proteins from the eggs, healthy fats from the pistachios and olive oil, and fiber and vitamins from the vegetables. It’s a nutritious option for any meal of the day.

Why You’ll Love This Recipe

You’ll love this Baked Rice and Egg Casserole because it’s easy to make, packed with flavors, and perfect for meal prepping. The combination of creamy and crunchy textures makes it a delightful dish to enjoy any time.