Creado con IA
Creamy Vegetable Egg Rice Gratin
45 min 523 kcal por ración Fácil
Ingredientes
4 Raciones
- Cooked white rice500 g
- Diced onion150 g
- Minced garlic12 g
- Large eggs6 large eggs
- Green peas200 g
- Diced carrots200 g
- Whole milk for the white sauce350 ml
- Butter for the white sauce15 g
- All-purpose flour for the white sauce20 g
- Grated cheddar cheese60 g
- Olive oil5 g
- Chili flakes2 g
- Salt3 g
Preparación
- 1
Preheat the oven to 200°C (390°F). Lightly grease a medium baking dish.
- 2
Make the white sauce: melt the butter in a saucepan over medium-low heat. Add the flour and whisk continuously for 1 minute without letting it brown.
- 3
Gradually pour in the whole milk while whisking. Cook for 4–6 minutes, stirring frequently, until the sauce is smooth and thickened. Season with a small portion of the salt, then remove it from the heat.
- 4
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, until softened.
- 5
Add the minced garlic and chili flakes, then cook for 30 seconds. Stir in the carrots and peas and cook for 4–5 minutes, until the vegetables are hot and slightly tender.
- 6
Add the cooked rice to the skillet. Season with the remaining salt and mix until the vegetables are evenly distributed. Remove from the heat.
- 7
Spread the rice and vegetable mixture evenly in the prepared baking dish. Pour the white sauce over it and gently mix or spread it so that the rice is evenly coated.
- 8
