Rice and vegetable bake
Ingredients:
3oz/75grams butter
6oz/175grams long grain brown rice
3/4pint/450ml vegetable stock
2 eggs
1 onion
2 leeks
3 cloves garlic
4oz/100grams mushrooms
1 small cauliflower
2tbsp chopped parsley
4oz/100grams tomatoes
1oz/25grams wholemeal flour
9oz/275ml milk
4oz/100grams cheese
2 tsp nutmeg
1 bare tsp soy sauce
2 tsp Dijon mustard
salt and pepper
Method:
- Put the oven on at 190C/375F/Mark 5
- To make the base, finely chop one small onion
- Melt 1oz/25grams butter in a pan and cook until transparent
- Add the rice and vegetable stock
- Bring to the boil then simmer for 30-40 minutes
- Cool, then beat one egg and add to the rice
- Press the mixture into a well greases 9inch/23cm ovenproof dish
- Meanwhile melt 1oz/25grams of butter in a pan
- Slice the leek, crush the garlic and add to the pan
- Slice the mushrooms and dice the tomatoes and add to the pan
- Cook all the vegetables until tender
- Meanwhile steam the cauliflower
- Season and arrange over rice base
- Make the topping by melting 1oz of butter in a pan
- Sir in the flour and cook over a gentle heat for 1 minute
- Add the milk and stir until it bubbles and thickens
- Remove from the heat and stir in half of the cheese
- Beat an egg and add to the topping
- Add the nutmeg, Dijon mustard, soy sauce, salt and pepper
- Sprinkle with the remaining cheese
- Bake in the oven for 25-30 minutes until golden
