About this recipe: This is an easy and attractive vegetarian dish. The rice is cooked in stock, then mixed with peas, asparagus and cheese, and baked in individual dishes. Choose a tangy Cheddar cheese for maximum flavour – a little will go a long way. A tomato and herb salad is a perfect accompaniment for these savoury rice puddings.
Instead of peas, use frozen sweetcorn, frozen broad beans or frozen mixed vegetables. * To make a pepper and tomato rice bake, cook the rice in 600 ml (1 pint) tomato juice with a dash of Tabasco sauce to taste, rather than stock, omitting the peas and asparagus. While the rice is cooking, gently soften 1 red, 1 yellow and 1 green pepper, all seeded and thinly sliced, with 1 crushed garlic clove in 1 tbsp extra virgin olive oil. Divide the peppers among 4 individual baking dishes, or spread over the bottom of a 1.5 litre (¾ pint) baking dish, greased and dusted with breadcrumbs. Stir the eggs into the cooked rice with 2 tbsp snipped fresh chives and seasoning to taste (omit the Cheddar cheese). Spoon on top of the peppers, then scatter over 2 tbsp freshly grated Parmesan cheese. Bake as in the main recipe.
Rice is the most important cereal grain in the world. It is a source of protein and most B vitamins as well as starchy carbohydrate. * Asparagus is a rich source of many of the B vitamins, especially folate. Folate not only helps to prevent birth defects such as spina bifida, if sufficient is consumed in the early stages of pregnancy, it may also help to protect against heart disease.
B12 * A, folate, calcium, zinc * B1, B2, C, E, niacin, copper, iron, selenium