Cheesy Rice Gratin with Vegetables and Sausage
A quick and budget-friendly baked rice dish loaded with vegetables, cheese, and sausage, perfect for a family meal.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings4
This baked rice gratin combines leftover cooked rice with a colorful mix of peas, corn, broccoli, and carrot, plus savory sausage and melty mozzarella. It's a versatile one-dish meal that comes together in just 30 minutes.
A creamy egg and cream mixture binds everything together, creating a golden, bubbly top when baked. Serve it hot with a fresh seasonal salad for a complete and satisfying dinner.
Ingredients
Servings
Converted amounts are rounded.
Method
- Cook the rice according to package directions, then drain well in a colander.
- Finely chop the sausages and all the vegetables (peas, corn, broccoli, carrot).
- In a large bowl, combine the cooked rice, chopped sausages, grated mozzarella (150 g), and all the chopped vegetables.
- Transfer the mixture to a small greased baking dish and spread evenly.
- In a separate bowl, beat the eggs with a whisk until smooth.
- Add the light cream, a pinch of salt and pepper, and the chives. Whisk well.
- Pour the egg-cream mixture evenly over the rice and vegetables in the dish.
- Sprinkle the remaining 50 g of mozzarella on top.
- Bake in a preheated oven at 400°F (fan) for 20 minutes, until golden and bubbly.
- Serve hot, with a seasonal salad on the side.
💡 Tips
- You can use any leftover vegetables you have on hand.
- For a vegetarian version, omit the sausages and add extra vegetables or mushrooms.
- Make sure the rice is well drained so the gratin doesn't become too watery.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου