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You are here: Home / Recipes / Recipes by Course / Baked Rice and Egg Pots with Roasted Vegetables

Baked Rice and Egg Pots with Roasted Vegetables

Published on September 1, 2015 by Helen 21 Comments
Last Updated on March 7, 2019

Jump to Recipe - Print Recipe

A quick and easy vegetarian supper that uses up all the vegetables left at the bottom of the fridge at the end of the weekRoast vegetables are the perfect winter comfort food.  Perfect for using up those vegetables left in the salad crisper the day before you do your weekly shop, roasting both softens and sweetens those unloved carrots, wrinkled peppers and neglected onions.    Cut them up small for speedy cooking and sue what you have – this dish contains butternut squash, red, green & yellow peppers, cherry tomatoes, red onion, carrots and garlic.  Any leftover roast vegetables can be quickly whizzed into a speedy soup, turned into a pizza or pasta sauce, used in a salad or frozen to use at a later date.  Simple, frugal and adaptable.

For speed and convenience I used a pouch of microwave rice in this recipe, you can of course, cook your own – make a double batch and freeze the leftovers.

Love Baked Eggs? Try my egg recipe with tomatoes!

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A quick and easy vegetarian supper that uses up all the vegetables left at the bottom of the fridge at the end of the week
Print Recipe
4.7 from 10 votes

Baked Rice and Egg Pots with Roasted Vegetables

A simple family lunch or supper that uses up all those leftover vegetables in the salad crisper at the end of the week. Cook in individual pots, or cook and serve “family style” in a larger gratin dish.
Servings: 4
Author: Helen Best-Shaw
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins

Ingredients

  • 500 g mixed vegetables – peeled and cut into approximately 1.5cm cubes – You can use squash or pumpkin (mixed peppers, carrots, parsnips, onion.)
  • 2 tbs olive oil
  • 2 cloves garlic (peeled)
  • 2 springs thyme (optional)
  • 250 g cooked wholegrain rice (I used a microwave pouch)
  • 4 eggs
  • 100 g cheese ( grated)
  • Salt and pepper

Instructions

  • Preheat the oven to 200C / GM5. Place the prepared vegetables, oil, garlic and thyme into a roasting tray and give a good shake to mix. Season with salt and pepper and cook in the oven until they are soft and golden, about 35 minutes. Stir once during cooking.
  • Mix the rice and cooked vegetables together, then divide the mixture between 4 mini casseroles, or pour into one large gratin dish.
  • Make a well in the centre of each dish and pour in an egg. Top with a sprinkling of grated cheese. Bake at 180C / GM 4 for 15 – 20 minutes until the whites have set but the centre still has some wobble.
  • Serve immediately with some extra vegetables
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Baked Rice and Egg Pots with Roasted Vegetables
Amount Per Serving
Calories 124 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 163mg54%
Sodium 62mg3%
Potassium 60mg2%
Protein 5g10%
Vitamin A 240IU5%
Calcium 25mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main
Cuisine: Vegetarian
Keyword: Baked Rice and Egg Pots
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Recipe commissioned by Go Compare – click for their full collection of Healthy Family Recipes by other UK food bloggers.

Republishing this and linking up to Jac’s Meat Free Monday linkie.

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Filed Under: Easy Rice Recipes, Easy Ways to Extra Veg (and Fruit), Main Meal, Quick & Easy, Recipes, Vegetables, Vegetarian Recipes, £ Ingredients: Cheese, Eggs, Garlic, Onion, Parsnips, Peppers, Pumpkin Squash, Rice, Squash, Vegetables

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    Recipe Rating




  1. Isabella

    5 stars
    This looks perfect, I hate food waste but it can be tricky coming up with new ideas for slightly sad vegetables! I love your little dishes too!

    Reply
    • Helen

      It does make a welcome change from just bunging them all into soup which can be a bit hit or miss.

      Reply
  2. Dannii @ Hungry Healthy Happy

    This is such a delicious way to get lots of extra veggies in to your diet.

    Reply
    • Helen

      Exactly Dannii, more veggies means less room for the bad stuff

      Reply
  3. Michelle @ Greedy Gourmet

    5 stars
    What a healthy looking dinner without breaking the bank or the environment!

    Reply
    • Helen

      The ready cooked rich pouch is a cheat – but it does make dinner far less faff.

      Reply
  4. Camilla @FabFood4All

    5 stars
    Love this dish, in fact I think I might make it for dinner tonight but will have to cook my own rice as I’m too mean to buy the pre-made stuff:-)

    Reply
    • Helen

      I nearly always cook my own rice – but the pouches are really useful to keep in the store cupboard.

      Reply
  5. Jeanne Horak-Druiff

    4 stars
    LOL – I am glad I am not the only one who admits to sometimes having some vintage veggies in the crisper drawer!! Such a clever idea and a great speedy supper on a weeknight.

    Reply
    • Helen

      I have a dream of finishing everyhing in that draw at the same time! You can of course freeze the roasted veggies to use at a later date – but possibly that is transferring the problem?

      Reply
  6. Sarah Maison Cupcake

    5 stars
    I think my little person would be very excited by one of these. Food always looks so inviting in a dinky dish. Great idea to use up bits and pieces.

    Reply
    • Helen

      Absolutely. most things look far better as an individual serving.

      Reply
  7. Deena kakaya

    4 stars
    Pretty, comforting and beautifully simple; lovely x

    Reply
  8. Janie

    5 stars
    This looks particularly tempting Helen, love the vibrant colours too. It’s amazing the different dishes you can come up with to use up those last, lost looking veggies before the weekly shop!
    Janie x

    Reply
    • Helen

      it hopefully makes a nice change from soup!

      Reply
  9. Jen @ Blue Kitchen Bakes

    5 stars
    I love how simple this dish is yet it looks so delicious, just perfect for the end of the week when the fridge is nearly empty :)

    Reply
    • Helen

      Nothing like a good dish for those tired veggies!

      Reply
  10. Emily @amummytoo

    5 stars
    Ah, what a clever and quick to make idea. I shall be stealing this one – the kids will love it.

    Reply
    • Helen

      I love those pouches of ready cooked rice. So easy to use!

      Reply
  11. Deena Kakaya

    4 stars
    Helen these look so clever and easy- what a speedy and tasty way to pack in veg and comfort x

    Reply
    • Helen

      Thanks Deena. I was surprised at just how green they came out once cooked.

      Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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