BASE:
1oz butter,
1 onion,
3/4 cup rice,
2 cup water
1 chicken stock cube,
pinch safron,
1egg yolk,
salt & pepper,

in large pot melt butter, saute onion.
add rice & boiling water, stock cube & saffron.
cook about 40 min.
combine with egg yolk,
put in lined baking dish.

FILLING:
2oz butter,
2 onions,
4oz mushrooms,
2 tomatoes,
2 capsicums,

in large pot melt butter, saute onions, mushrooms, tomatoes & capsicum.
arrange over rice base.

TOPPING:
1 & 1/2 oz butter,
1/4 cup flour,
1 cup milk,
2 oz chesse,
salt & pepper,
2tbs parmesan chesse ,
parsley,

in small pan melt butter, add flour.
remove from heat, add milk, grated chesse & salt & pepper.
pour over filling, sprinkle with parmesan chesse and parsley.

bake in moderate oven 50 mins.

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