Baked Rice and Vegetable Casserole

Prepare the Rice Layer:
Rinse the rice under cold water until the water runs clear.
In a pot, bring water to a boil, add a pinch of salt, and boil the rice for about 10 minutes until tender. Drain and set aside.
Make the Egg Mixture:
In a bowl, whisk together 3 eggs, 1 tsp of sugar, a pinch of salt, 1 cup of milk, ½ cup of warm water, and 1 cup of flour.
Add the melted butter to the mixture and whisk until smooth. This will be your rice base.
Assemble the Rice Layer:
In a large bowl, combine the boiled rice with the egg mixture, mixing until well combined.
Pour this mixture into a greased baking dish, spreading it out evenly.
Prepare the Vegetable Sauce:
Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the diced onion and cook until softened.
Add the diced bell peppers and cook for another 5 minutes.
Stir in the grated carrot and cook for 2-3 minutes.
Pour in the tomato puree, add salt and pepper to taste, and let the mixture cook for 5-7 minutes, allowing the flavors to blend.
Layer the Casserole:
Spread a thin layer of the prepared vegetable sauce over the rice base in the baking dish.
Drizzle 2-3 tbsp of mayonnaise over the top for added creaminess.
Add the Cheese and Bake:
Sprinkle the shredded mozzarella evenly over the casserole.
Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the cheese is melted and golden brown.
Garnish and Serve:
Once baked, remove the casserole from the oven and garnish with fresh dill and chopped green onions.
Serve hot, and enjoy!
Serving Suggestions:

Serve this casserole as a main dish, accompanied by a fresh green salad or steamed vegetables.
You can also pair it with a side of crusty bread for a complete meal.
Cooking Tips:

Make sure to cook the rice just until tender, as it will continue to bake in the oven.
For a spicier version, you can add red pepper flakes or chopped chili peppers to the vegetable sauce.
Nutritional Benefits:

This dish provides a good balance of carbohydrates from the rice and vegetables, protein from the eggs and cheese, and healthy fats from the oil and butter.
Dietary Information:

This recipe contains dairy and gluten but can be adapted using plant-based milk and gluten-free flour if needed.
Storage Information:

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezing: You can freeze the fully baked casserole for up to 1 month. Reheat in the oven before serving.
Conclusion
This Baked Rice and Vegetable Casserole is a delicious and filling meal that can be enjoyed by the whole family. With layers of creamy rice, savory vegetables, and melted cheese, it’s both comforting and nutritious—perfect for a weeknight dinner or even as a leftover lunch!