Arancini Style Rice Bake
- Andrew Gallagher
2cupRice, medium grain
1unitParsley, small bunch
1cupGrated cheese, reduced fat
- Pre-heat oven to 180C. Toss chopped vegetables in olive oil, garlic, seasoning and roast for about 20 minutes until tender but still firm. Remove and store until need.
- Cook rice using your preferred method and when slightly cooled stir through beaten eggs, half the grated parmesan and chopped parsley.
- Sprinkle a lightly greased baking tray with dried bread crumbs and then press two thirds of the rice mixture into the base and slightly up the sides. Layer on roasted vegetables and grated cheese. Top with remaining rice mixture and press down lightly to seal.
- Sprinkle over remaining parmesan cheese and bake for about 45 minutes until golden.
Roasted Mediterranean vegetables layered Arancini style but in a slice.
Use a mixture of seasonal vegetables choosing from zucchini, sweet potato, carrots, pumpkin, red onion, capsicum, eggplant and mushrooms. Pre roast the vegetables and keep refrigerated until needed. Roasted vegetables also make useful additions to many other recipes such as pizzas and roast vegetable wraps.