Veggie & rice bake

Veggie & rice bake


Serves 4. Preparation time 40 minutes. Cooking time 30 minutes.

2 tablespoons butter
2 onions, chopped
1 teaspoon ground cumin
2 cloves of garlic, finely chopped
4 baby marrows
1 aubergine
4 large brown mushrooms
2 tins (410 g each) chopped tomatoes
1 cube vegetable stock
2 tablespoons chopped fresh herbs like rosemary or basil
400g risotto rice
pinch of salt
4 eggs, beaten
2 cups grated cheese


• Melt the butter in a pan and fry the onions, cumin and garlic until soft and fragrant.

• Cut the vegetables into 2 cm cubes and add to the pan with the tomatoes, stock and herbs. Simmer for 30 minutes.

• In the meantime, rinse the rice under running water. Bring a pot of water to a boil. Add the rice and boil until cooked but firm. Drain and combine with the salt, eggs and half the cheese in a bowl.

• Divide the tomato mixture between 4 foil or microwave containers and spoon a layer of rice over each. Sprinkle the rest of the cheese on top. Allow to cool, sea I the containers and freeze.

To serve: Thaw overnight and warm over coals in a kettle braai or in the microwave.

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