“I got this recipe from Practical Cooking Vegetarian I'm not a vegitarian anymore, but this is a good side dish, and it's pretty healthy too. It's very versatile and can be made with any vegetables that you have on hand. I use it as a side dish. It can be used as a main dish if you prefer.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Cook the rice in a saucepan of boiling, lightly salted water for 20 minutes. Drain well.
  3. Lightly grease a square baking dish with 1 Tablespoon butter or margarine.
  4. Heat the remaining 2 T butter or margarine in a skillet. Add the onion and cook stirring constantly for 2 minutes or until soft and translucent.
  5. Add the garlic, carrot, zucchini, and corn, cook stirring constantly for additional 5 minutes.
  6. Mix the rice with sunflower seeds and mixed herbs and stir into the pan.
  7. Stir in half of the mozzarella cheese and season with salt and pepper to taste.
  8. Spoon the mixture into the prepared dish and top with the bread crumbs and remaining cheese.
  9. Bake in oven for about 25-30 minutes, or until the cheese has begun to turn golden, serve immediately.

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