500gFrozen vegetables of your choiceHere peas and carrots
1PackageFrozen fish fingers15 pieces
For the sauce:
1Onion
20gOlive oil
350gMilk
350gWater
40gButter
50gFlour
1TspSaltHeaped
½TspPepper
2TspVegetable broth
1TspSweet paprika powder
1Tspital. Herbs
Instructions
First add the water and salt to the mixing bowl.
Then hang up the simmering basket and weigh in the rice.
Put the lid on and cook the rice. Rinse 10 sec. /level 5 so that it is well moistened from all sides. Then cook 20 min. / 100° / level.
Then preheat the oven to 220° top/bottom heat.
Place the cooked rice in a large casserole dish and spread evenly. Then sprinkle over the frozen vegetables.
To prepare the sauce, first drain the water from the mixing bowl.
Peel and quarter the onion. Chop 5 sec. / level 5 and repeat the process. Add the oil and steam 2.5 min. / 120 °C / level 2.
Then add all the other ingredients for the sauce, i.e. milk, water, butter, flour and spices, to the mixing bowl and combine. Boil 7 min. / 100 °C / level 2. Season again with salt and pepper if necessary.
Pour the sauce evenly over the rice and vegetables and place the fish fingers on top.
Now place the baking dish on a rack in the preheated oven and bake for approx. 30 minutes.