Baked Tomato Rice with Cruchy Vegetables & Raclette Cheese

Baked Tomato Rice with Crunchy Vegetables & Raclette Cheese

  1. Pre-heat your oven to 200C/180F/Gas 6. First of all, cook your rice according to the packet instructions. Drain and mix with the pasta sauce and the sundried tomatoes. Season well.
  2. Whilst the rice is cooking, steam your green vegetables until just cooked – Broccoli about 7 minutes, Leek about 7 minutes, Courgettes about 5 minutes.
  3. In a large oven dish, spread your rice out into a layer. Cover the rice evenly with the steamed vegetables, season and then liberally cover it all with the Raclette cheese.  Bake in the oven for 8 minutes and then transfer to the grill to melt the cheese and let it turn golden and bubbly, about 5 minutes. Serve immediately.

3 thoughts on “Baked Tomato Rice with Crunchy Vegetables & Raclette Cheese”

  1. welcome to the exciting world of none flesh eaters!

    Loved the vegetarian recipes

    interesting and refreshing to receive these from a part reformed meat eater!!

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