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.
- 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
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.
Calories: 124kcal | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 62mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg