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Vegetarian, Classics and bistro fare

Vegetable rice gratin with side salad

Vegetable rice gratin with side salad is a vegetarian dish for 4, ready in 50 minutes, rated easy, for about €1.90 per person. Rice simmers in cream with zucchini, carrots, and bell pepper under a golden layer of melted cheese. The trick is to undercook the rice slightly so it finishes in the oven without drying out.

I've got a rice gratin with little vegetables for you, golden with cheese, served with a crisp salad on the side.

Vegetable rice gratin with side salad
Total time
50 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

This is a soft, gentle gratin. The rice turns tender as it cooks in the cream, the vegetables keep a bit of bite, and the top turns crisp under the melted cheese. Zucchini and bell pepper add color and a light sweetness without ever overpowering the rice, which stays the heart of the dish.

It's the kind of recipe you pull out on a weeknight when you want a full meal without spending the whole evening cooking, but it also works for a relaxed Sunday with the family. Kids tend to like it because the melted cheese makes the vegetables easier to accept, and the side salad adds the crunch the gratin is missing.

The ingredients

4 people

Pantry

  • Riceoften in the pantry 250 g
  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Zucchini 2
  • Carrots 2
  • Red bell pepper 1
  • Onion 1
  • Green salad 1

Dairy

  • Heavy cream 20 cl
  • Shredded Swiss cheese 120 g

Allergens Lactose

The step by step recipe

  1. Cook the rice in boiling salted water, draining it a bit before it's fully done. 10 min

    Rinse it under cold water to stop the cooking and keep it from sticking.

  2. Cut the zucchini, carrots, bell pepper, and onion into small dice.

    Coarsely grate the carrots instead if your kids don't like chunks.

  3. Sauté the vegetables in olive oil, season with salt and pepper. 12 min

    Start with the carrots since they're tougher, then add the rest after five minutes.

  4. Mix the rice, vegetables, cream, and half the cheese, pour into a baking dish, and cover with the rest of the cheese.

    Taste the mixture before baking, this is the moment to adjust the seasoning.

  5. Bake at 190°C while you prepare the salad with the oil, vinegar, salt, and pepper. 20 min

    Wait until the top is nicely golden and let it rest five minutes before serving.

Our tips to get it right

  • Drain the rice well after rinsing it, rice that's too wet makes the gratin soggy instead of creamy.
  • Cut all the vegetables roughly the same size so they cook evenly without some staying raw.
  • For an extra crisp top, finish under the broiler for two minutes, watching closely so it doesn't burn.

The variations

  • Swap the Swiss cheese for Comté or Gruyère for a sharper flavor.
  • Stir in diced ham or cooked chicken with the rice and vegetables for a heartier version.
  • For picky kids, roughly blend the cooked vegetables before mixing them into the rice so they disappear into the gratin.

What to serve it with

  • A crisp green salad
  • A drizzle of olive oil on top
  • A cold glass of lemon water

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in an airtight container, for up to 2 months. Reheat it in the oven to bring back the crisp top, rather than the microwave, which softens it.

Questions about this dish

Can I use rice cooked the day before?

Yes, use about 400g of cooked rice and skip the cooking step. The texture will be slightly less creamy since the rice won't soak up as much of the cream in the oven.

Can I use light cream instead of heavy cream?

Yes, the gratin will just be a little less rich. Avoid using plain liquid cream alone, it makes the mixture too runny before baking.

Can this gratin be made ahead?

Yes, assemble it up to the baking step and keep it covered in the fridge for a few hours. Take it out a bit before baking so it doesn't start too cold.

What vegetables can I swap or add in this gratin?

Zucchini and bell pepper can easily be replaced with peas, corn, or sliced mushrooms. Keep the carrot for its touch of sweetness in the dish.

How long does it take to make a vegetable rice gratin with a side salad?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a vegetable rice gratin with a side salad?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a vegetable rice gratin with a side salad cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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