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Leftover rice casserole with ham and mozzarella
Leftover rice baked with ham, carrot, mozzarella, and an egg, milk, and cheese mixture. Bake at 200°C (400°F) for 30 minutes. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 30 min
- Total time
- 45 min
- Temperature
- 200 °C (400 °F)
- Servings
- 4 servings
- Difficulty
- Medium
Leftover rice baked with ham, carrot, and mozzarella is an unusual main dish that uses up rice left over from a side dish. Mix cooked rice with shredded mozzarella, ham, coarsely grated carrot, and parsley root; a few drops of olive oil or some butter help the ingredients come together. Transfer to a baking dish, pour over eggs beaten with milk and finely grated hard cheese, and bake for about 30 minutes at 200°C (400°F). Serve for dinner or breakfast. The recipe serves four.
Ingredients
1 cup = 250 ml (metric cup)
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Instructions
Tip: tap a step to mark it as done.
Shred or finely chop the mozzarella, coarsely grate the carrot and parsley root, and cut the ham into cubes or strips. Stir everything into the cooked rice.
Tip: The ingredients combine better with rice that contains a little fat, so add a few drops of olive oil or some melted butter if desired.
Beat the eggs in a separate bowl, add the finely grated hard cheese, and pour in the milk. Season with salt and pepper.
Spread the rice mixture in a baking dish, pour over the egg mixture, and stir thoroughly. If desired, grate some cheese over the top to taste. Bake in an oven preheated to 200°C (400°F) for about 30 minutes. Serve warm, even as a side dish.
Source: sovkusom.ru
Tip: Break up refrigerated rice with a fork before mixing so there are no clumps and the egg mixture coats every grain. Grease the baking dish to prevent the eggs from sticking to the bottom.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 1099 kcal
- Protein
- 44 g
- Carbohydrates
- 165 g
- of which sugars
- 5.0 g
- Fat
- 27 g
- of which saturates
- 16 g
- Fiber
- 3.6 g
- Salt
- 2.7 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Ryža zo včera zapečená so šunkou, mrkvou a mozzarellou
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