In a medium sized bowl toss onion, red peppers, zucchini and mushrooms with olive oil, garlic, salt and pepper. Spread on large rimmed baking sheet and roast in the centre of a 400 F (200 C) oven until tender, about 30 minutes. Let cool.
In bowl, stir together rice, 1 cup (250 mL) cheese and grated onion until well combined. In a greased 8-inch (20 cm) spring-form pan, with damp fingers, press rice mixture into the bottom and up the sides. Arrange chicken in bottom of pan. Over chicken, layer onions, then peppers, then zucchini, then mushrooms. Sprinkle with basil and remaining cheese.
Bake in a 375 F (190 C) oven until cheese is bubbling and golden, about 30 minutes.
1 large sweet onion, cut into wedges 1 2 cups each sliced red peppers, zucchini and portabello mushrooms 500 mL 2 tbsp olive oil 30 mL 1 clove garlic, minced 1 1/2 tsp each salt and pepper 2 mL 4 cups cooked and cooled U.S. long grain rice 1 L 1-1/2 cups grated old cheddar, divided 375 mL 1/2 cup grated onion 125 mL 2 cups cooked and shredded chicken 500 mL 1/4 cup chopped fresh basil 50 mL
Diets: Gluten Free, Low-sodium
Western Rice Mills Ltd 1059 - 11111 Twigg Place, Richmond, BC V6V 0B7 Canada SEE MAP