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Mediterranean Style Dice Rice Bake Recipe

Mediterranean Style Dice Rice Bake Recipe

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Ingredients:

Serving

1 tbsp butter
1/2 tbsp flour
1 tsp chicken bouillon powder
1/2 tsp salt
1 tsp fresh ground pepper
1 cup table cream
2 tbsp cheese, grated
5 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 tsp oregano
1 tsp basil
1/2 tsp ground cloves
3 bay leaves
1/4 cup baby carrots, very finely chopped
2 tomatoes, diced
1 (400 g) can peeled roma tomatoes
1 tsp fresh ground pepper
1 tsp salt
1 tsp sugar
5 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp oregano
1 tsp basil
1 tsp chicken bouillon powder
300 g diced chicken fillets
1 zucchini, diced
1 eggplant, diced
1 yellow pepper, diced
5 mushrooms, diced
3 cups cooked brown rice
1/2 cup mozzarella cheese, grated
1 tbsp fresh parsley, chopped

Directions:

Make layers of the casserole in this order: 1) white sauce, 2) tomato sauce, 3) dice rice.
White sauce: melt butter in small saucepan. Add flour, chicken powder, salt, and pepper. Gently stir in cooking cream and grated cheese till melted. Stir over medium heat until the desired consistency. Add milk by the tablespoons if the sauce is too thick or salty.
Tomato sauce: Heat olive oil in a heavy saucepan. Over medium heat, sautee onion, garlic, oregano, basil, clove, and bay leaves till fragrant.
Tomato sauce: Add baby carrots and diced tomatoes. Sautee until the tomatoes become tender and juicy.
Tomato sauce: Add canned tomatoes and stir. Pinch in pepper, salt, and sugar to taste. Lower heat and leave to simmer.
Preheat oven to 350 F or 180°C
Dice rice: Heat olive oil in wok. Over medium heat, sautee onion, garlic, oregano, basil, and chicken powder till fragrant.
Dice rice: Add chicken and sautee until it is cooked.
Dice rice: briefly stir in mushrooms, capsicum, zucchini, and eggplant just to get them evenly mixed. Remove from the stove.
Dice rice: in a large bowl, combine the (semi-) sauteed ingredients with the rice. Transfer to a rectangular casserole and even out the distribution.
Finally: Layer the diced rice with white sauce, then with tomato sauce, and finally with grated cheese. Throw in the oven until the cheese is melted.
Garnish the finished product with fresh chopped parsley. The casserole is ready to be served!
Serving suggestions: Serve this as the main course after an appetizer of strawberry spinach salad and desert of peach melba. Serve with your choice of white or rose wine.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1814.68 Kcal (7598 kJ)
Calories from fat	1137.83 Kcal
		% Daily Value*
Total Fat	126.43g	195%
Cholesterol	239.21mg	80%
Sodium	2771.18mg	115%
Potassium	1963.63mg	42%
Total Carbs	117.92g	39%
Sugars	19.87g	79%
Dietary Fiber	20g	80%
Protein	58.68g	117%
Vitamin C	206.8mg	345%
Vitamin A	0.4mg	12%
Iron	3.5mg	20%
Calcium	623.1mg	62%

Amount Per 100 g
Calories	142.49 Kcal (597 kJ)
Calories from fat	89.34 Kcal
		% Daily Value*
Total Fat	9.93g	195%
Cholesterol	18.78mg	80%
Sodium	217.59mg	115%
Potassium	154.18mg	42%
Total Carbs	9.26g	39%
Sugars	1.56g	79%
Dietary Fiber	1.57g	80%
Protein	4.61g	117%
Vitamin C	16.2mg	345%
Iron	0.3mg	20%
Calcium	48.9mg	62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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