Gratinated Rice with Vegetables

Name: Gratinated Rice with Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Whole rice 1.6 cups; Onions ½; Fresh chili pepper 1; Fresh ginger 1 oz; Verza (savoy cabbage) 10.6 oz; Carrots 2; Champignon mushrooms 2.9 cups; Extra virgin olive oil 2 spoonfuls; Scamorza (provola) cheese 6.3 oz; Tomatoes 2; Soy sauce 8 spoonfuls; Fine salt to taste; Grana Padano PDO cheese to taste

it es

604

Calories per serving

Vegetarian

Energy Kcal 604
Carbohydrates g 76.8
of which sugars g 11.2
Protein g 26.5
Fats g 21.2
of which saturated fat g 9.72
Fiber g 10.5
Cholesterol mg 55
Sodium mg 1845

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Serving: 4
Cost: Average
Note + 20 minutes for gratination

PRESENTATION

Cheesy baked rice dishes like this oven-baked vegetable casserole bring out big smiles at family tables—so much color, textures, and creamy comfort packed in one simple dish. Golden on top and filled with layers of soft grains, veggies, and plenty of cheesy rich goodness, this vegetable casserole looks really good no matter the occasion...big Sunday meals, weeknight dinners, or potlucks with family. Kids notice the inviting, slightly bubbly top and the blend of flavors when you dig in. A gratinated rice dish like this instantly adds cheerful, homemade appeal—pretty much everyone tends to go for seconds. People love how it’s both feel-good and packed with vegetables, making it a smart choice for any dinner. This easy addition checks a lot of boxes for those wanting something tasty, comforting, and just a bit healthy. Crowd-friendly, vegetarian, and full of family appeal—this garden-fresh casserole manages to bring folks together around familiar flavors that feel special every time.

Busy families often enjoy the dependable results from a great oven-baked cheesy rice dish, especially because it’s super adaptable to whatever you have on hand—so much flexibility with vegetable swaps or different cheese choices for endless combinations. Serving it as a main dish on vegetarian nights or as a family side dish with roasted chicken or meats gives you plenty of options. The texture comes out just right: moist, soft, and satisfying, making it perfect for adults and kids alike (it’s a lifesaver at reunions or when you’re hosting friends who eat different things). The appeal is really in how relaxed yet DELICIOUS it turns out—nothing too fussy, always nice and moist, and pretty easy to fit into any meal plan. Sprinkle a few fresh herbs before bringing it to the table, or serve with a simple green salad to freshen things up. However you slice it, this vegetable casserole leaves people full, happy...usually eyeing the pan for another helping. Home cooks love getting that creamy flavors boost in every bite, while guests get all the benefits of a healthier vegetable casserole—it’s a real family favorite for a reason.

INGREDIENTS: Whole rice 1.6 cups (320 g); Onions ½; Fresh chili pepper 1; Fresh ginger 1 oz (30 g); Verza (savoy cabbage) 10.6 oz (300 g); Carrots 2; Champignon mushrooms 2.9 cups (200 g); Extra virgin olive oil 2 spoonfuls; Scamorza (provola) cheese 6.3 oz (180 g); Tomatoes 2; Soy sauce 8 spoonfuls; Fine salt to taste; Grana Padano PDO cheese to taste

Preparation

How to prepare Gratinated Rice with Vegetables

To prepare gratinated rice with vegetables, use a large wok that can contain all the rice and vegetables. Start by wilting the chopped onion in a little oil, without browning it. Once it becomes translucent, add the chopped chili pepper. Peel the ginger root and grate it directly into the sauté 2. At this point, add the vegetables one at a time, in order of cooking time, and season with 2 tablespoons of soy sauce. Begin with the carrots 3 cut into rounds, cook them with the soy sauce for about 5 minutes, then add the cabbage cut into not too thin strips 4 and another 2 tablespoons of soy sauce. Cover the wok with the lid 5 and let it cook for about 10 minutes. Meanwhile, boil the rice in plenty of salted water 6. Add another two tablespoons of soy sauce 7 and let it season by stirring the vegetables. At the end of cooking, add the diced tomatoes 8, more sauce 9 and let it season, continuing to stir 10 for a few moments, then remove from heat. Separately, sauté the mushrooms in a pan with a drizzle of oil and add them to the rest of the preparation. Drain the rice 11 Meanwhile, you will have cooked the rice in salted water, leaving it quite al dente (subtract a couple of minutes from the cooking time recommended on the package) and pour it into the wok 12 along with the sautéed vegetables, add the diced scamorza cheese 13, mix well and arrange everything in an ovenproof dish. Sprinkle the surface of the rice with the vegetables with Grana Padano 14 and gratinate the rice with vegetables in the very hot oven until the surface is well browned 15, using a fairly high shelf and the grill. If necessary, spray some water or broth on the surface of the rice to achieve better browning. Serve the gratinated rice hot.

Advice

Gratinated rice with vegetables can be made at any time of the year. Choose seasonal vegetables and try to combine them as you like; however, when cooking them, try to add them starting with the vegetables with longer cooking times.

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Gratinated Rice with Vegetables

PRESENTATION

How to prepare Gratinated Rice with Vegetables

Advice

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