Rice Casserole With Spring Onion
GachaLife
The longer you leave the casserole uncovered, the crispier the top will become.
People: 1
55 min

Ingredients

0.25
Broccoli
1
Carrot
70 grams
Corn
2 tbsp
Lemon
60 grams
Mozzarella
90 grams
Rice
2 tbsp
Sesame Oil
25 grams
Sesame Seeds
1
Spring Onion

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Prep

  1. Wash and cut your broccoli so that they all are a similar size.
  2. Finely chop your carrot and spring onion.
  3. Grate or slice your mozzarella.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Boil rice according to instructions on package. Save about a 1/4 cup of the starchy water when draining.
  2. Toast sesame seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Heat sesame oil in a pan and add Carrot, and fry for 5 minutes.Finally, add Broccoli and Corn and fry for 10 extra minutes.
  4. Preheat your oven to 200°C (400°F).
  5. Lower the heat, add lemon and sesame oil to your pan and mix.
  6. Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add the cooked rice to your pan and mix evenly.
  2. Spread your ingredients evenly into a casserole dish.
  3. Add mozzarella on top. For the best result, add breadcrumbs on top of the cheese.
  4. Cover your casserole dish with aluminum foil and bake in the oven at 200°C (400°F) for 30 minutes or until top is golden brown. Uncover for the last 10 minutes.
  5. Add Sesame Seeds and Spring Onion on top.