Cheese and vegetable casserole

Recipe from: 12/11/1997 12:00:00 AM
veg

Ingredients 15
Servings 0
Time

Ingredients

  • 250
    ml
    brown rice or pearl wheat
  • 1
    vegetable stock cube
  • 1
    onion
  • 500
    ml
    cheese, grated
  • 500
    g
    vegetables
  • WHITE SAUCE
  • 45
    ml
    butter
  • 45
    ml
    cake flour
  • 375
    ml
    milk
  • 5
    ml
    mustard powder
  • 2
    ml
    ground nutmeg
  • 30
    ml
    fresh parsley, chopped
  • salt
  • 125
    ml
    cheese, grated
  • 250
    ml
    fresh breadcrumbs
 

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.
 

Read more on: bake  |  dairy
 

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