Baked rice with vegetables and eggs is a very tasty, rich, and filling first course. I prepared it with leftover rice and vegetables from the day before.
Those who know me know that I don’t throw anything away. If there is something left, I always recycle it by preparing other recipes. I must tell you that it turned out to be a good dish that everyone enjoyed a bit. Of course, I enriched it with other ingredients like eggs, cheese, provolone, and ham, and this is the result!
Of course, you can also make this recipe with leftover rice with different vegetables.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2-3 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 18 oz rice with vegetables
- 2 tbsp grated Parmesan
- 2 small eggs
- 3 oz Provolone
- 2.5 oz Cooked Ham
- to taste Breadcrumbs
Preparation
For the preparation of this baked rice with vegetables and eggs, I used leftover cooked rice that you can find here.
Place the leftover risotto in a bowl and pour in the beaten eggs, grated Parmesan, diced provolone, and cooked ham, mix and blend everything well.Grease a baking dish with oil and sprinkle it with breadcrumbs, pour in the seasoned rice, level it well with the back of a spoon, then drizzle with a little oil and sprinkle again with breadcrumbs.
Bake the rice with vegetables and eggs in a preheated oven at 350°F for about 20 minutes.
When it is well cooked and golden on the surface, remove from the oven and serve.
For all other risotto recipes click here.
Notes
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