Vegetable Rice Casserole
A comforting one-pot meal! This Vegetable Rice Casserole features layers of fluffy basmati rice, mixed vegetables, and a creamy, cheesy sauce, all baked to golden perfection. It's a delightful fusion dish perfect for a family dinner.
For 4 servings
Par-cook the rice
- Drain the soaked rice. In a saucepan, bring 3 cups of water to a boil.
- Add the drained rice and 1/4 tsp of salt. Cook for 5-6 minutes until the rice is about 70% cooked.
- Drain the rice completely and set it aside.
Sauté the vegetables
- Heat oil in a large pan or skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
- Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Add the carrots, green beans, green peas, and bell pepper. Sauté for 4-5 minutes until the vegetables are slightly tender.
- Remove the vegetables from the pan and set aside.
Prepare the creamy sauce
- In the same pan, melt the butter over low-medium heat.
- Add the all-purpose flour and whisk continuously for 1 minute to cook the raw flour. This is the roux.
- Gradually pour in the milk while whisking constantly to avoid lumps. Continue to cook and stir for 3-4 minutes until the sauce thickens.
- Turn off the heat. Stir in half of the shredded cheese (1/4 cup), turmeric powder, garam masala, black pepper, and the remaining 1/2 tsp of salt. Mix until the cheese is melted and the sauce is smooth.
Assemble the casserole
- Preheat your oven to 375°F (190°C).
- Gently fold the par-cooked rice and the sautéed vegetables into the creamy sauce until everything is well combined.
- Transfer the mixture to a greased 8x8 inch baking dish and spread it out evenly.
Bake the casserole
- Sprinkle the remaining 1/4 cup of shredded cheese evenly over the top.
- Bake for 15-20 minutes, or until the top is golden brown and the casserole is bubbly.
Rest and serve
- Remove the casserole from the oven and let it rest for 5 minutes before serving.
- Garnish with fresh chopped coriander leaves and serve hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the rice is only 70% cooked. If it's fully cooked, it will become mushy after baking.
- 2Whisk the milk in slowly and constantly to get a smooth, lump-free sauce.
- 3Feel free to add other vegetables like corn, broccoli, or mushrooms.
- 4Letting the casserole rest before serving helps it set and makes it easier to scoop.
Adapt it for your goals.
Vegan
Use a neutral vegetable oil instead of butter, plant-based milk like oat or soy milk, and your favorite vegan shredded cheese.
high proteinHigh protein
Add 1 cup of cooked chickpeas or 150g of crumbled paneer along with the vegetables for a protein boost.
quickQuick
Use 3 cups of leftover cooked rice and skip the rice cooking step to make this dish in under 30 minutes.
gluten freeGluten free
Replace the all-purpose flour with a gluten-free all-purpose blend or cornstarch to thicken the sauce.
Why this is on our healthy list.
Rich in Fiber
The variety of vegetables like carrots, beans, and peas provides dietary fiber, which is essential for good digestion and gut health.
Provides Sustained Energy
Basmati rice is a good source of complex carbohydrates, which provide a steady release of energy to keep you active.
Good Source of Calcium
The use of milk and cheese makes this dish a good source of calcium, which is vital for strong bones and teeth.
Frequently asked questions
Yes, it can be a balanced meal. It provides carbohydrates from rice, fiber and vitamins from vegetables, and protein and calcium from milk and cheese. For a healthier version, you can use brown rice and reduce the amount of cheese.
