This is a great midweek meal, very easy to do if you have leftover rice in the fridge already so it’s worth making extra rice with another meal and putting it to one side with this in mind. You could vary the vegetables depending on what you’ve got. I’ve used cheddar cheese here but any cheese you’ve got will do. This quantity is family sized – simply halve for a smaller dish!
- 600g cooked brown rice
- 50g butter
- 2 red onions, chopped
- 4 cloves garlic, crushed
- 2 carrots, diced
- 2 courgettes, sliced
- 140g baby corn, halved
- 4 tbsp sunflower seeds
- herbs of your choice, a good handful
- 200g cheese, grated
- 2 slices wholemeal bread, whizzed to crumbs
- salt and pepper
Preheat oven to 190C/170C fan/Gas 5. Melt the butter in a large frying pan or wok and add the onion. Saute for a few minutes until soft, then add the garlic, carrots, courgettes and baby corn. Stir fry for 5 minutes.
Mix the rice with the sunflower seeds and herbs and add to the pan with half the cheese and some salt and pepper. Stir to combine. Transfer the mixture to a large baking dish and top with the remaining cheese and the breadcrumbs. Bake in the oven for 30 minutes or until the breadcrumbs are golden and crispy.