Ingredients
Method
Boil rice for 15 mins in the vegetable stock, stirring occasionally. stir constantly during the last 5 minutes or so or until all water has boiled off, to ensure the rice doesn’t stick to the pan. Meanwhile heat oil in a frying pan and add the chopped leek, pepper, mushrooms and courgette. cook over a medium heat for 5 minutes stirring occasionally until the vegetables are soft. heat oven to 190 (gas mark 5).
combine the cooked rice and vegetables in a large mixing bowl and add paprika, garlic, salt and pepper, mix well. transfer half the mixer into a baking dish, sprinkle over half the grated cheese then add the remaining rice mixture, smooth over the top and cover with remaining cheese bake for around 15minutes until the cheese topping is golden brown and crispy.