Ingredients
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1/3 cup brown rice
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3 tablespoons butter or 3 tablespoons margarine
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1 red onion, chopped
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2 garlic cloves, minced
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1 zucchini, sliced
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2 (3/4 ounce) baby corn, halved lengthways
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2 tablespoons sunflower seeds
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3 tablespoons mixed fresh herbs, chopped
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1 cup mozzarella cheese, grated
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salt & pepper, to taste
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1 carrot, cut into matchsticks
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2 tablespoons whole wheat breadcrumbs
Instructions
- Preheat oven to 350.
- Cook the rice in a saucepan of boiling, lightly salted water for 20 minutes. Drain well.
- Lightly grease a square baking dish with 1 Tablespoon butter or margarine.
- Heat the remaining 2 T butter or margarine in a skillet. Add the onion and cook stirring constantly for 2 minutes or until soft and translucent.
- Add the garlic, carrot, zucchini, and corn, cook stirring constantly for additional 5 minutes.
- Mix the rice with sunflower seeds and mixed herbs and stir into the pan.
- Stir in half of the mozzarella cheese and season with salt and pepper to taste.
- Spoon the mixture into the prepared dish and top with the bread crumbs and remaining cheese.
- Bake in oven for about 25-30 minutes, or until the cheese has begun to turn golden, serve immediately.