Baked Rice Gratin with Mozzarella, Peas and Tomatoes

Baked Rice Gratin with Mozzarella, Peas and Tomatoes

70 min
Easy
1 serv.
261 g / 1 serv.
manganese (Mn) phosphorus (P) molybdenum (Mo) cobalt (Co) selenium (Se) Vitamin PP

Rating

Average rating:—

Description

A healthy baked rice gratin with tomatoes, green peas, mozzarella and hard cheese — a satisfying single-serving lunch

  1. Rinse the rice and boil it in salted water until al dente — it should stay slightly firm inside.
  2. Drain in a colander, do not rinse, and cool to warm room temperature.
  3. Combine the rice with the chopped tomatoes, egg, Italian herbs and 8 g of finely grated hard cheese. Season with salt and pepper and mix thoroughly.
  4. Cut the mozzarella into small cubes. Drain the canned peas completely.
  5. Grease a baking dish with butter and dust with breadcrumbs. Spread half of the rice mixture, then distribute the peas and mozzarella on top.
  6. Cover with the remaining rice, level the surface and sprinkle with the remaining hard cheese.
  7. Bake at 180 °C for about 30–35 minutes, until the top turns golden brown.
  8. Leave the gratin in the dish for 15–20 minutes: it will set and hold its shape better when sliced.
  9. Serve warm or completely cooled.
357
137 kcal / 100 g
kcal
16.7 g
6.4 g / 100 g
Protein
40.3 g
15.4 g / 100 g
Carbohydrates
14.1 g
5.4 g / 100 g
Fats

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FAQ

How to cook Baked Rice Gratin with Mozzarella, Peas and Tomatoes?
Baked Rice Gratin with Mozzarella, Peas and Tomatoes. How to cook in 70 min. 357 kcal, P 16 / F 14 / C 40.
How many calories in Baked Rice Gratin with Mozzarella, Peas and Tomatoes?
357 kcal, protein 16 g, fat 14 g, carbs 40 g per serving.

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