Pasticcio di Riso e Verdure al Forno (Baked Rice and Vegetable Pie)
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Ingredients
- 300 g long grain rice
- 1 courgette, diced
- 1 red pepper, diced
- 150 g frozen peas
- 400 g chopped tomatoes
- 2 garlic cloves
- 50 g fine dried breadcrumbs
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 473 kcal
- Protein
- 11.1 g
- Carbohydrate
- 77.2 g
- of which sugars
- 7.2 g
- Fat
- 12.1 g
- of which saturates
- 1.9 g
- Fibre
- 5.8 g
- Salt
- 0.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Cook the rice in boiling salted water for 12 minutes until just tender, then drain.
- 2
Heat 2 tablespoons of the olive oil in a pan and fry the courgette and red pepper for 8 minutes, then add the garlic and chopped tomatoes and simmer for 10 minutes.
- 3
Stir in the peas and cook for 2 minutes, then mix through the cooked rice.
- 4
Tip into an oiled baking dish, scatter over the breadcrumbs and drizzle with the remaining olive oil.
- 5
Bake for 20-25 minutes until golden on top. Rest for 5 minutes before serving.
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