Vegetarian Green Rice Bake Recipe

About this recipe

A gluten-free and vegetarian baked rice dish featuring vibrant green peppers, parsley, and a creamy egg mixture. Perfect for a satisfying dinner.

Ingredients

• 50G Picard Chopped Flat Parsley
• 1kg 1kg Green Pepper
• 2 kg, 3 kg Indian Onion - 2 Kg & 3 Kg
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 200G All Things Butter Unsalted Butter
• - Cooks & Co Sliced Mushrooms
• - Fine Food Specialist Green Asparagus
• - Jalpur Fresh Peas - (Garden Peas)
• - Forest Whole Foods Organic White Quinoa
• 480G Epicure Roasted Red Peppers
• - Ktc Vegetable Oil

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large mixing bowl, combine 3 cups of cooked quinoa, 2 tablespoons of finely chopped green pepper, 2 tablespoons of chopped parsley, and 1 tablespoon of finely chopped onion.
3. 3. In a separate bowl, whisk together 3/4 cup of milk and 2 eggs until smooth. Gradually add this mixture to the quinoa mixture, stirring to combine.
4. 4. Add 1/2 cup of oil to the quinoa mixture and mix thoroughly.
5. 5. Grease a ring mold with butter and pour the quinoa mixture into the mold. Place the mold in a baking pan filled with hot water.
6. 6. Bake the quinoa mold in the preheated oven for 1 hour and 15 minutes, or until set and lightly golden on top.
7. 7. Carefully invert the baked quinoa mold onto a serving plate. Fill the center with creamed mushrooms.
8. 8. Garnish the dish with 1 tablespoon of roasted red peppers, steamed asparagus, and peas before serving.