|Water||2 Cup (32 tbs)|
|Chicken stock||2 Teaspoon, seasoned|
|Raw rice||1 Cup (16 tbs)|
|Zucchini||3 Small, thinly sliced|
|Onion||1 Cup (16 tbs), chopped|
|Canned whole kernel corn||8 Ounce, drained (1 Can)|
|Canned tomatoes||1 Pound, cut into quarters (1 Can)|
|Salt||1 1⁄2 Teaspoon|
|Ground coriander seed||1 Teaspoon|
|Oregano leaves||1 Teaspoon|
|Leftover lamb roast||4 Cup (64 tbs), cooked, cut in cubes|
|Vegetables||1 Cup (16 tbs) (Leftover, Adjust Quantity As Needed)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Bread slices||3 , cubed or crumbled|
Put water in saucepan.
Add oil and chicken stock base.
Bring to a boil, stir in rice and cook according to package directions.
Melt butter in skillet and saute onion and zucchini until almost tender.
Pour rice in a large greased casserole.
Add zucchini and onion.
Add corn, tomatoes and juice, salt, pepper, coriander, oregano, meat, and leftover vegetables, if desired.
Add enough tomato sauce to moisten.
Melt butter in skillet.
Stir in curry.
Add bread cubes and mix well.
Sprinkle over top of casserole.
Bake at 350Â° for 20 to 25 minutes or until heated through.