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Friday, 22 July 2011

Cheesy Veggi Rice

There was a time when we hardly cared about each other, we were both so busy in our own worlds that we never knew the importance of each other. After my marriage, after shifting to Munich, the bond started growing, guess the distance was the reason...

While we were talking on the phone this weekend, we did discuss food and then she came up with this wonderful recipe (with a little bit of improvisation from my side!)






Ingredients

1 cup - brown rice, boiled with a cube of Maggi vegetable stock
1/3 cup - babycorn, boiled and chopped
1/3 cup - onion, chopped
1/2 cup - yellow and red pepper, chopped
2-3 cloves of garlic, chopped
2 inch piece - ginger, chopped
6 - low fat cheese slice
salt to taste
red chilli powder (optional)

1 tbsp + 1/2 tsp - olive oil

To be ground together in a coarse paste


2 - tomato medium size
1 - green chilli (adjust according to your taste)

Method

  1. Saute the onions, peppers, babycorn, garlic and ginger in 1 tbsp of olive oil. Keep aside.
  2. In another pan, saute the paste in 1/2 tsp of oil for 5-6 minutes.
  3. Add the cooked vegetables to the paste and cook further for a couple of minutes. Add the salt and cook again for a minute.
  4. Add the boiled rice to the paste and mix well.
  5. Preheat the oven to 200 degree C.
  6. In a baking dish, add the rice and top it with a cheese slice. Repeat twice with cheese slice on the top. 
  7. Place the dish in the center of the preheated oven and bake until the cheese is slightly brown. 
  8. Serve hot.

We loved this cheesy vegetable rice and had it with some salad and strawberry juice, which made a complete satisfying meal.


Enjoy!

9 comments:

  1. Definately would make this recipe. Did it state how many servings it makes? Looks like 1. Thanks for posting.

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