equipment

  • 1 tin

ingredients

  • 2 diced carrot
  • 1 diced zucchini
  • 1 potato cubes
  • 1/2 cup pumpkin cubes
  • 1 onion diced
  • 1 sweet potato cut into small cubes
  • 3 quartered pumpkin
  • 150 ml cream
  • 2 tablespoons butter
  • 1 cup grated cheese
  • 1 cup water
  • 120g rice
  • 1 teaspoon of chopped garlic

Method

  • STEP 1 Preheat oven to 180 ° C.
  • STEP 2 Add all the vegetables in the pan.
  • STEP 3 Add cream, butter and package rice cooking pot, stirring the vegetables.
  • Step 4 Bake for 30 to 45 minutes. Sprinkle cheese over the top and bake for another 10 minutes or until golden brown.
  • STEP 5 Support for about 10 minutes to cool slightly and allow the liquid to thicken.

Notes

For rice I use a chicken rice rice side dish, but any flavor you like Continental I use and any taste in your hand. This is a great way to use vegetables before leaving. If you need a few more add the peas and corn from the freezer. Add or take away what suits your family. This is great on the first night, but even better the second night.