Vegetable Rice Casserole

4 cups cooked rice
1 ½ cups broccoli flowerets
1 medium carrot (sliced)
1 bunch spinach (chopped)
2 medium tomatoes (cut in eighths)
¼ cup olive oil
¼ teaspoon hing
1/3 cup Parmesan cheese
1 ½ cups grated cheddar cheese
¼ cup bread crumbs
½ teaspoon salt
¼ teaspoon black pepper
Preheat oven to 350°

Partially steam the broccoli and carrots. Heat oil in a 12-inch frying pan, add hing, stir in tomatoes, and sauté for 5 minutes. Add well-rinsed spinach and continue to sauté for 3 minutes.

In large bowl combine rice and vegetables. Add ½ teaspoon salt (more may be needed of rice is not already salted). Add remaining ingredients (except ½ cup grated cheese). Do not over-mix. Transfer to a 2-quart casserole dish and top with remaining cheese. Cover and bake for 10 minutes, remove lid, and bake 10 minutes longer. Serve immediately.

Serves 4.

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