Ingredients
Scale
- 2 cups cooked white rice
- 2 cups broccoli florets
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1/2 cup corn kernels
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional topping)
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
- Steam broccoli, carrots, and peas for 5–7 minutes until slightly tender, then set aside.
- In a skillet over medium heat, melt butter and sauté onion and garlic until fragrant and soft.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in milk, stirring continuously until the mixture thickens into a creamy sauce.
- Add cheddar cheese, parmesan cheese, thyme, paprika, salt, and pepper. Stir until melted and smooth.
- In a large bowl, combine cooked rice and steamed vegetables. Pour the creamy sauce over and mix well.
- Transfer the mixture into the prepared casserole dish and spread evenly.
- Toss breadcrumbs with olive oil and sprinkle over the top (optional).
- Bake for 25–30 minutes, or until bubbly and golden on top.
Notes
- Use brown rice for added fiber and a nuttier flavor.
- Add mushrooms or spinach for extra vegetables and texture.
- For a crispier topping, broil for 1–2 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg