in Recipes

Indian vegetable casserole

updated

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Ingredients for 2 servings:

  • 100 g rice
  • 250 g zucchini
  • 100 g mushrooms
  • 5 spring onions
  • 1 m.-sized eggs
  • 200 g low-fat yogurt
  • 50 g Parmesan, grated
  • some salt and pepper
  • curry powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Pre-cook the rice “al dente.” Rinse and finely chop the mushrooms, spring onions, and zucchini. Mix the vegetables with the rice and pour into a casserole dish. Thoroughly whisk the yogurt with the egg and season generously with salt, pepper, and curry powder. Pour over the vegetables. Sprinkle with Parmesan cheese. Bake in a preheated oven at 180°C (350°F) for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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