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Rice and Veg Baked Casserole

casserole

Rice and Veg Baked Casserole
Recipe by: Tumi Mogoai
 
Rice and Veg Baked Casserole
INGREDIENTS
2 carrots diced
1 baby marrow diced
1 potato diced
1/2 cup beetroot diced
1 onion diced
1 sweet potato diced
1 butternut
150ml cream
2 tbsp Excella oil
1 cup cheese shredded
120g Excella rice (cooked)
1 tsp garlic (grated)
1 tsp paprika
1 tsp origanum 
Salt and pepper to taste
METHOD
Preheat oven to 180C.
Add all vegetables except beetroot to a baking dish. Add the garlic and spices and mix well.
Pour in cream, oil, and rice to the baking dish, and mix.
Carefully place the beetroot pieces into the baking dish, in between the other veggies and rice.
Cover with foil and cook for 25 to 30 minutes then remove the foil halfway through cooking
Sprinkle cheese over the top and cook for a further 10 minutes, or until golden brown.
Stand for approximately 10 minutes to slightly cool and allow liquid to thicken.
Serve and enjoy!


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