Maltese Baked Rice with Ricotta and Vegetables

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lower-fat option while maintaining creaminess.

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Water reduces sodium content, while chicken broth is often more affordable.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Yellow squash is similar in texture, while cabbage is often less expensive.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan

Nutritional yeast provides a cheesy flavor with fewer calories.

Spray a baking dish with olive oil spray and coat with ground almonds.

Cook brown rice in vegetable stock with lemon salt until tender.

In a large bowl, combine cooked brown rice, ricotta, chopped parsley, lemon zest, nutmeg, salt, pepper, eggs, and grated Parmesan; mix well.

Add chopped zucchini and carrots to the mixture; stir to combine.

Transfer the mixture to the prepared baking dish and spread evenly.

Spray the top with olive oil spray for a crispy surface.

Bake in the oven at 180°C (350°F) for 40 to 45 minutes until golden.

Remove from the oven and let cool slightly before serving with spinach leaves and yogurt dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens