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ROASTED VEGETABLES WITH BROWN RICE Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | For the brown rice
1 cup long grained rice
1 onion, sliced
2 cloves garlic, chopped
2 tablespoons olive oil or oil
Salt to taste
For the vegetables
3 cups mixed vegetables (broccoli, carrots, red and green capsicum, baby corn), cut into 25 mm. (1"
) pieces
4 cloves garlic, chopped
1 tablespoon olive oil or oil
Salt to taste
For the cheese sauce
2 tablespoons plain flour (maida)
2 tablespoons butter
2 cups milk
1 teaspoon chilli flakes
1/2 cup grated cheese
1/2 teaspoon dried mixed herbs
Salt and pepper to taste
| | METHOD | For the brown rice
Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
Heat the olive oil in a pan, add the onion and sauté till the onion is browned. Add the garlic and sauté for another 2 minutes.
Add the rice and salt and sauté for a further 3 to 4 minutes.
Add 2 cups of hot water, cover the pan with a lid and simmer on a slow flame till the rice is cooked. Keep aside.
For the roasted vegetables
Combine the vegetables, garlic, olive oil and salt in a baking tray. Toss well.
Bake in pre-heated oven at 200°C (400°F) for 15 to 20 minutes, stirring once in between till they are slightly brown in colour. Keep aside.
For the cheese sauce
Melt the butter in a pan, add the flour and sauté for 1 minute.
Gradually, add the milk and 1 cup of water, stirring continuously so that no lumps form. Bring to a boil.
Remove from the fire, add the chilli flakes, cheese, mixed herbs, salt and pepper and stir well. Keep aside.
How to proceed
Arrange a layer of the brown rice in a 200 mm. (8") diameter baking dish.
Cover with a layer of the roasted vegetables and top with the cheese sauce.
Just before serving, bake in a pre-heated oven at 220°C (430°F) for 10 to 15 minutes.
Serve hot.
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