Rice Casserole with Meat and Vegetables

Another dish that I caught like a curious minnow is an interestingly decorated rice casserole with meat.

Ingredients

• Rice – 2/3 cup
• Chicken fillet – about 300 g
• Carrots (large) – 1 pc.
• Eggplant – 1 pc.
• Bulgarian pepper – 1 pc.
• Garlic – 3 cloves
• Vegetable oil (preferably olive oil) – 3 tbsp
• Eggs – 3 pcs.
• Cream – 150 ml
• Parsley – 1 bunch
• Feta – 100 g
• Salt
• Ground black pepper
• Italian herbs

Directions

1. Let’s start looking at night. Rinse the parboiled rice thoroughly under running water until it becomes transparent.
2. I never stand these proportions 1: 2, I fill in, maybe even more water, I salt and boil, almost until ready. I do so that the rice is not boiled, but barely felt on the tooth. In about 11-13 minutes of the low boil, it is ready. Dumped into a colander and rinsed under cold running water.
3. Also, in salted water, boiled chicken breast. Cooled. Chopped with a knife.
4. A pinch of dry Italian herbs (sold in sachets) was ground in a mortar with a pinch of salt.
5. Poured olive oil into a saucer. I poured herbal powder and garlic passed through the garlic into it. Let the oil stand for a while, saturate with the aroma. And I’ll cut the vegetables. Eggplant – in half lengthwise, and then in thin slices.
6. I cut the carrots with a vegetable peeler, and we got very thin and flexible plates.

   

7. Pepper – thin strips. Take such pepper so that the rice casserole turns out to be fun and colorful. If the carrots are bright orange, you can take yellow or green peppers.
8. Then I mixed rice with chicken, added chopped parsley, ground pepper, salt. First I hammered in one egg, then it seemed a little – I added the second.

   

9. I kneaded all this stuffing well. I need a baking dish. I don’t have a beautiful one with wavy sides yet (I don’t catch my eye, otherwise I would have bought it long ago). I take a cast-iron frying pan with a diameter of 26 cm. We accidentally knocked off the handle from it about 14 years ago, now it is a standard form for charlotte or, say, cauliflower casserole. He greased the pan well with vegetable oil and laid out the minced meat in an even layer.
10. I begin to spread the eggplant and carrot plates in a spiral from the sides to the center, press them into the minced meat. The carrots are very thin – I stick two strips together. And between the carrots and eggplants, he squeezed a cut of pepper. On top, generously smeared vegetables with oil with herbs and garlic.
11. For pouring with a fork, whip a little cream with one egg, adding salt to taste. I poured this mixture over the casserole and sent it to the preheated oven.
12. What was the temperature – I don’t know, up to 200 degrees, probably. He baked for about 40 minutes until it became clear that the vegetables were completely ready.

    

13. For piquancy, cut more feta cheese into small cubes and sprinkle the casserole with meat and vegetables on top.
14. It turned out very nicely. The taste, while hot, is also wonderful, the only thing is that after completely cooling down my rice casserole with meat and vegetables became a little dry. I would advise adding more cream, approx. 200 ml. Or milk.