5 from 1 vote
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
Baked Rice and Egg Pots with Roasted Vegetables
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
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.
Course: Main
Cuisine: Vegetarian
Keyword: Baked Rice and Egg Pots
Servings: 4
Calories: 124 kcal
Author: Helen Best-Shaw
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
  1. 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.
  2. Mix the rice and cooked vegetables together, then divide the mixture between 4 mini casseroles, or pour into one large gratin dish.
  3. 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.
  4. Serve immediately with some extra vegetables
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.