Vegetarian Rice And Nut Bake Recipe

About this recipe

A hearty and diabetic-friendly vegetarian dinner featuring long grain rice, colorful vegetables, and crunchy walnuts, baked to perfection for a wholesome meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• Each Pepper Red- Each
• 1 stick Organic Celery Stick
• 200G All Things Butter Unsalted Butter
• 10 Kg Salaam Basmati Rice 10kg
• 250G Shallot Onion - 250g
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• NaN Organic Golden Flaxseed Flour

Instructions

1. 1. Cook 1/2 cup of long grain rice according to package directions and set aside to cool.
2. 2. Peel and finely chop 1 yellow onion. Rinse 1 red pepper, remove the seeds, and dice it. Coarsely chop 1 stalk of celery and 2 tablespoons of fresh parsley. Chop 1/3 cup of walnuts.
3. 3. In a large mixing bowl, combine the cooked rice, chopped onion, red pepper, celery, parsley, and walnuts.
4. 4. In a small saucepan, melt 3 tablespoons of unsalted butter over low heat.
5. 5. In a separate bowl, whisk together 3 large eggs, 1 cup of low-fat milk, and 1/2 teaspoon of salt. Gradually stir in the melted butter until well combined.
6. 6. Pour the egg mixture over the rice and vegetable mixture. Stir thoroughly to ensure everything is evenly coated.
7. 7. Lightly grease a baking pan with a small amount of butter or cooking spray. Transfer the mixture into the pan, spreading it out evenly.
8. 8. Bake in a preheated oven at 350°F (175°C) for 1 hour, or until the top is golden and the mixture is set.
9. 9. Remove from the oven and let it cool for 5 minutes before serving. Enjoy your wholesome vegetarian rice and nut bake!