-
1
Make layers of the casserole in this order: 1) white sauce, 2) tomato sauce, 3) dice rice.
-
2
White sauce: melt butter in small saucepan.
-
3
Add flour, chicken powder, salt, and pepper.
-
4
Gently stir in cooking cream and grated cheese till melted.
-
5
Stir over medium heat until the desired consistency.
-
6
Add milk by the tablespoons if the sauce is too thick or salty.
-
7
Tomato sauce: Heat olive oil in a heavy saucepan.
-
8
Over medium heat, sautee onion, garlic, oregano, basil, clove, and bay leaves till fragrant.
-
9
Tomato sauce: Add baby carrots and diced tomatoes.
-
10
Sautee until the tomatoes become tender and juicy.
-
11
Tomato sauce: Add canned tomatoes and stir.
-
12
Pinch in pepper, salt, and sugar to taste.
-
13
Lower heat and leave to simmer.
-
14
Preheat oven to 350 F or 180C
-
15
Dice rice: Heat olive oil in wok.
-
16
Over medium heat, sautee onion, garlic, oregano, basil, and chicken powder till fragrant.
-
17
Dice rice: Add chicken and sautee until it is cooked.
-
18
Dice rice: briefly stir in mushrooms, capsicum, zucchini, and eggplant just to get them evenly mixed.
-
19
Remove from the stove.
-
20
Dice rice: in a large bowl, combine the (semi-) sauteed ingredients with the rice.
-
21
Transfer to a rectangular casserole and even out the distribution.
-
22
Finally: Layer the diced rice with white sauce, then with tomato sauce, and finally with grated cheese.
-
23
Throw in the oven until the cheese is melted.
-
24
Garnish the finished product with fresh chopped parsley.
-
25
The casserole is ready to be served!
-
26
Serving suggestions: Serve this as the main course after an appetizer of strawberry spinach salad and desert of peach melba.
-
27
Serve with your choice of white or rose wine.
