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.
Baked Rice and Egg Pots
Calories: 124 kcal
mixed vegetables – peeled and cut into approximately 1.5cm cubes – You can use squash or pumpkin
mixed peppers, carrots, parsnips, onion.
cooked wholegrain rice
I used a microwave pouch
Salt and pepper
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
Baked Rice and Egg Pots with Roasted Vegetables
Amount Per Serving
Calories from Fat 99
% Daily Value*
Total Fat 11g
Saturated Fat 2g
* Percent Daily Values are based on a 2000 calorie diet.