French Casserole

Posted on Dec 13 2013 - 10:44pm by IBC News

The delicate flavour of buttered rice goes very well with spinach and tomato sauce.

Preparation Time: 20 min.
Cooking Time: 25 min.
Serves 6.

For the buttered rice
3 cups Steamed Rice (each grain has to be seperate)
2 tbsp milk
1 tbsp butter
salt to taste

For the spinach
2 1/4 cups chopped spinach (palak)
1 onion, chopped
1 green chilli, chopped
1 tbsp butter
salt to taste

For the tomato gravy
3 large tomatoes, chopped
1 onion, chopped
1/2 tsp chilli powder
2 pinches of dried oregano
1 tbsp fresh cream
2 tsp sugar
salt to taste

For the baking
4 tbsp grated processed cheese

For the buttered rice
Heat the butter and add the rice, milk and salt. Keep the rice warm.

For the spinach
Heat the butter and fry the onion for 1/2 minute. Add the spinach, green chilli and salt and cook for 1 minute. Drain.

For the tomato gravy
Cook the tomatoes and onion in hot water until soft. Blend in a liquidiser.
Add the chilli powder, oregano, sugar and salt and boil for a few minutes.
Add the cream.

How to proceed
Spread the rice in a greased baking dish.
Next, spread the spinach and then spread the tomato gravy.
Cover with the cheese and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.
Serve hot.
If you do not like the taste of spinach, use mixed boiled vegetables instead.


About the Author

Leave A Response