Rice Casserole with Chicken and Vegetables Recipe
For a long time I do not use "real" meat (pork, lamb) in my diet, just taste preferences have formed.
In my family, everyone loves fish, poultry (chicken, turkey, duck), sometimes I cook lean veal. A gentle low-calorie casserole that does not require much effort and time to prepare! You can "free" yourself from cooking for 2-3 days, and it is very convenient to take a piece of casserole to work (lunch). A dish for lovers of delicious and "healthy" cuisine!
Servings 8
Prep Time 5 minutes
Cook Time 90 minutes
Ingredients
- 250 gram Rice
- 150 gram Sour Cream (10%)
- 2 pieces Chicken egg
- 150 gram Cheese hard
- 450 gram Minced meat chicken
- 1 piece Carrot
- 1 piece Zucchini
- 1 piece Leek
- 1 bunch Parsley
- Vegetable oil
- Salt
- Black pepper
Instructions
- Products for cooking.
- Prepare the rice (you can use any rice mixture) according to the instructions on the package. Let the rice cool down.
- Cut the vegetables into strips, put out until half cooked in a small amount of vegetable oil, add a little salt and pepper.
- Mix sour cream with eggs, add a little salt and pepper.
- Wash the parsley, dry, finely chop, mix with cheese (3 tbsp. l.) Add 3-4 tablespoons of rice to the ground chicken, add a little salt, pepper and mix. Mix the remaining rice with the sour cream-egg mixture and the remaining cheese.
- Grease the baking dish (glass, ceramic) with butter, lay out the prepared mixture in layers: - rice mixture (1/2 part) - vegetables (1/2 parts) - chicken meat - vegetables (1/2 part) - rice mixture (1/2 part) - cheese and parsley The whole "set" of products is placed in a mold (d = 26 cm. (1.5 liters))
- Bake the dish in a preheated 200 degree oven for about an hour. Allow the finished casserole to cool slightly so that it does not crumble when sliced.