Name: Cheese and vegetable casserole
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 250.00 ml rice brown or pearl wheat; 1.00 stock cube vegetable; 1.00 onion; 500.00 ml cheese grated; 45.00 ml butter; 45.00 ml flour cake; 375.00 ml milk; 5.00 ml mustard powder; 2.00 ml nutmeg ground; 30.00 ml fresh parsley chopped; salt; 125.00 ml cheese grated; 250.00 ml breadcrumbs fresh

Recipe Disclaimer

Tap for method

Ingredients (13)

250.00 ml	rice — brown or pearl wheat
1.00	stock cube — vegetable
1.00	onion
500.00 ml	cheese — grated

white sauce

45.00 ml	butter
45.00 ml	flour — cake
375.00 ml	milk
5.00 ml	mustard — powder
2.00 ml	nutmeg — ground
30.00 ml	fresh parsley — chopped
	salt
125.00 ml	cheese — grated
250.00 ml	breadcrumbs — fresh

Tap for ingredients

Method:

Cook brown rice or pearl wheat in water to which the vegetable stock cube has been added. When tender, drain and set aside. Coarsely chop the onion and fry until tender. Add to the rice with grated cheese. Spoon into an oven dish. Mix a variety of vegetables such as mushrooms, courgettes, potatoes, cauliflower, broccoli, carrots and peas and boil for 2-5 minutes until just tender but still crisp. Add 15 ml (1 T) freshly chopped herbs, salt and freshly ground black pepper to taste. Spoon on top of the rice mixture. WHITE SAUCE: Melt butter, add flour and stir in milk until smooth and bring to the boil, stirring until thickened. Season with mustard powder, ground nutmeg, parsley and salt. Stir in the cheese. Pour the white sauce over the vegetables, sprinkle with breadcrumbs and bake for 40-50 minutes uncovered in a preheated 180 ºC oven or until the topping turns brown.