Ingredients
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2 cups (400g) Pre-cooked ricebasmati, jasmin, white, brown...
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3 cups (thawed) (400g) Peas
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1 Onion
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1 Tbsp Olive Oil
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2 Large eggs
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6-8 Fresh Basil Leaves
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2 Tbsp Butter
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3 Tbsp Flour
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2 cups (475ml) Milk
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Salt
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Black Pepper
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8 oz (226g) to your liking Fresh Mozzarella Cheeseor shredded
Directions
Steps
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1
Done
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If the rice is not already precooked, make the rice. Preheat the oven to 400°F/200°C. Grease a casserole dish. |
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2
Done
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Dice the onion and saute in 1 Tbsp oil until soft - 5 minutes. Remove and set aside. |
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3
Done
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Make the roux and the SauceIn a pot, heat the butter until melted. Add the flour and stir until a paste forms - 30 seconds. Add the milk and stir. Add half the cheese. Chop the basil and add. Season with salt and pepper. Let simmer another 10 minutes and stirr occassionaly. |
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4
Done
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Assemble the Rice and Pea CasseroleRemove the pot from the heat. Fold in the eggs and season again with salt and pepper. Add the cooked rice and peas to the casserole dish, then pour the sauce on top of the rice and pea mixture. |
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5
Done
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Bake the Rice and Pea CasseroleBake for 15 minutes, then remove from oven and add a layer of cheese and bake again for another 10 minutes or until golden brown. |
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6
Done
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VariationsFor meatlovers, this is also delicious with diced chicken breast and diced bacon! |
