Cheese-Crusted Herb Rice Flip: 25-Min Recipe

Chef Sneha Singhi parts with the recipe of a family favourite -- this fluffy herb rice has creamy vegetables and a top layer of crispy golden cheese.

Ingredients

For the creamy veggies: 

• 2 tbsp butter
• 1 medium onion, chopped 
• 4-5 garlic pods, chopped

Ingredients, continued

For the creamy veggies, continued: 

• Salt to taste, about ½ tsp 
• ½ tsp black pepper powder
• ½ tsp paprika

Ingredients, continued 

For the creamy veggies, continued: 

• ½ tsp dried rosemary
• ½ tsp chilly flakes
• ½ tsp oregano

Ingredients, continued

For the creamy veggies, continued: 

• 3 cups chopped vegetables, like red/yellow/green, cauliflower, bell pepper, zucchini, broccoli, babycorn, mushroom
• ½ cup fresh cream
• ½ cup grated cheese
  
  

Ingredients, continued

For the herb rice:

• 1 tbsp butter
• ½ tsp chilly flakes
• ½ tsp oregano

Ingredients, continued

For the herb rice, continued:

• Salt to taste, about 1 tsp
• 2 tbsp chopped fresh parsley
• 2 cups boiled rice
• Dash black pepper

Ingredients, continued

Assembly:

• 1 cup grated cheese
• 1 tsp sriracha

Method

For the creamy veggies:

• Heat the butter in a non-stick frying pan over medium heat.
• Add the onion, garlic and sauté until fragrant.

Method, continued

For the creamy veggies, continued:

• Add the veggies and stir-fry for 3-4 minutes.
  Season with the salt, pepper, paprika, rosemary, chilly flakes, oregano and add the cream, cheese and mix well.
  Take off heat and keep aside.

Method, continued

For the herb rice:

• Melt the butter, in a frying pan, over medium heat, and add the chilly flakes, oregano, salt, pepper and mix well.
  Add the boiled rice, parsley and toss well.
  Take off heat and keep aside.

Method, continued

Assembly:

• Spread a thick layer of cheese in a frying pan and let it melt.
  Spread the creamy veggies evenly over it and top with the herb rice.

Method, continued

• Cover the pan and cook on low heat for 4–5 minutes until the cheese turns golden and crispy.
  Place a large plate over the pan and flip carefully and drizzle with the sriracha sauce.
  Serve hot immediately; Serves 3-4.

Recipe: Kind courtesy Stahl Kitchens