Cheesy Rice and Vegetable Casserole

Ingredients

• • 1 cup (200 g) rice
  • Salt, to taste
  • 1 medium onion, chopped

• • Vegetable oil, for sautéing
  • 1 medium bell pepper, chopped
  • 1 large carrot, grated

• • 450 g (about 3 cups) broccoli florets
  • 2 cloves garlic, minced
  • Black pepper, to taste

• • Paprika, to taste
  • 200 g (3.5 oz) mozzarella cheese, shredded
  • 4 large eggs

• Vegetable oil, for greasing the baking dish

Directions

Cook the Rice:

1. 1. Rinse the rice under cold water until the water runs clear.
   2. Bring a pot of salted water to a boil. Add the rice and cook according to the package instructions, or until tender.
   3. Drain the rice and set aside.

Prepare the Vegetables:

1. 1. Heat vegetable oil in a large pan over medium heat.
   2. Sauté the chopped onion until soft and translucent.

1. Add the chopped bell pepper and grated carrot, cooking until slightly tender.

Blanch the Broccoli:

1. 1. In a separate pot, bring water to a boil.

1. Add the broccoli florets and blanch for about 3 minutes.
2. Drain the broccoli and transfer it to a bowl of ice water to stop the cooking. Drain again and set aside.

Season the Vegetables:

1. Add minced garlic to the sautéed vegetables and cook for about 1 minute, until fragrant.
2. Season with salt, black pepper, and paprika to taste.

Combine the Ingredients:

1. In a large mixing bowl, combine the cooked rice, sautéed vegetables, and blanched broccoli.
2. Stir in the shredded mozzarella cheese and mix until evenly distributed.

Prepare the Eggs:

1. In a separate bowl, beat the eggs and season with a pinch of salt and pepper.
2. Pour the eggs over the rice and vegetable mixture and stir to combine.

Assemble the Casserole:

1. 1. Preheat the oven to 180°C (360°F).
   2. Grease a baking dish with vegetable oil.
   3. Pour the rice and vegetable mixture into the dish and spread it evenly.

Bake the Casserole:

1. Bake in the preheated oven for 30 minutes, or until the top is golden and the casserole is set.