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Nutrition Facts
Serving Size 1 (491g) Recipe makes 4 servings
Calories 346
Calories from Fat 119		(34%)
Amount Per Serving		%DV
	Total Fat 13.3g	20%
	Saturated Fat 4.8g	23%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 59mg		2%
Potassium 1133mg		32%
Total Carbohydrate 53.4g		17%
	Dietary Fiber 9.6g	38%
	Sugars 9.5g
Protein 6.7g		13%
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Baked Vegetables and Rice

Recipe #377652 | 1½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ballarat
Jun 18, 2009

A tasty combination of chopped mediterranean vegetables are combined with rice and herbs, topped with potato slices and then baked. Flavours and textures combine to make a great side dish or vegetarian meal. The rice will cook until quite soft with lovely crunchy bits at the edges. Vegetable combinations can be altered to what you have on hand - try chopped leeks, carrots, mushrooms or zucchinis but always include the fresh herbs. Adapted from a Greek recipe. Can be enjoyed hot or cold.

SERVES 4 -6 (change servings and units)

Ingredients

1 large onion, chopped
1 medium eggplant, peeled and diced
1 capsicum, diced
4 medium tomatoes, peeled and chopped
1/2 cup rice
1 tablespoon parsley, chopped
2 teaspoons mint, chopped
2 tablespoons olive oil
2 tablespoons butter, softened
salt and pepper
1 large potato, peeled and thinly sliced
1/2 cup hot water

Directions

1
Sprinkle peeled and diced eggplant with salt and set aside for bitter juices to drain off while you prepare the other vegetables. When ready to use, rinse under cold water and squeeze out any liquid.
2
Combine all the ingredients except the thinly sliced potato and hot water in a lightly greased baking dish and mix well.
3
Add hot tap water.
4
Completely cover with the potato slices and brush with olive oil.
5
Bake in a moderate oven until the rice is soft and potatoes are cooked - about 1 - 1 1/2 hours.