Vegetable Rice with Cheese Sauce
by Tarla Dalal
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Added to 425 cookbooks
This recipe has been viewed 32369 times
Here is a flavourful and kids-friendly rice preparation with a patriotic hue. Kids will love the texture of the cheese sauce topped rice, as well as the colourful garnish of crisp, stir-fried veggies. While this is best had hot, it can also be packed for snack-time.
- Heat the butter in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the onions and garlic and sauté on a medium flame for 1 minute.
- Add the rice, salt and 1¼ cups of hot water, mix well and cook on a medium flame for 8 to 10 minutes, or till the rice is cooked, while stirring occasionally. Keep aside.
- Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for a few seconds.
- Add the milk, mix well and cook on a medium flame for 1 minute or till the sauce thickens, while stirring continuously.
- Add the cheese slices and salt, mix well and cook on a medium flame for 1 to 2 minutes or till the cheese melts, while stirring continuously. Keep aside.
- Heat the butter in a broad non-stick pan, add the french beans, carrots, sweet corn and salt and sauté on a medium flame for 1 to 2 minutes. Keep aside.
- Reheat the rice in a broad non-stick pan, add the cheese sauce and stir-fried vegetables, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||1428.8 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.3 mg|
|Vitamin B3||2.3 mg|
|Vitamin C||20 mg|
|Folic Acid||58.9 mcg|
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