Baked Brown Rice with Roasted Vegetables

Serves: 4  Cooking time (approx.): 51 minutes Style: Italian Vegetarian ½  cup(s) butter 1  tablespoon(s) olive oil 2  medium onion(s) finely chopped 3  teaspoon(s) finely chopped or grated garlic 2  cup(s) uncooked rice 2  cup(s) water 1  cup(s) sliced mushrooms 2  courgette(s) sliced 1  cup(s) broccoli florets ½  teaspoon(s) mixed herbs ½  cups plain flour 2  cup(s) hot milk ½  cup(s) grated parmesan cheese salt, and freshly ground black pepper to taste Heat the olive oil and half the butter in a heavy-bottomed pan and fry the onions and half the garlic for about 5  minutes or till medium brown. Stir in the rice and saute well. Add the water and salt. Mix well and bring to a boil. Cook on low heat for about 15  minutes or till the rice is tender. Arrange the vegetables in a greased oven tray. Sprinkle the remaining grated garlic and the mixed herbs on top. Dribble some olive oil on the vegetables and roast in a preheated oven at at 200oC or 400oF stirring once for about 15  minutes or till the vegetables are roasted and lightly browned. To make the cheese sauce, heat the remaining butter in a saucepan and stir in the flour. Cook on low heat for about 1  minute(s). Gradually mix in the hot milk stirring constantly till smooth. Stir in the parmesan cheese, salt and pepper. Arrange the rice in a greased oven-proof deep dish. Arrange the roasted vegetables on the rice and top with the cheese sauce to cover well. Bake in a preheated oven at 200oC or 400oF for about 15  minutes. TIPS: Any preferred rice variety can be used for this recipe. A combination of vegetables according to individual preference can be used. Sliced potatoes and cauliflower florets can be used for example. Serve piping hot topped with: chopped fresh herbs.

 
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