Posted by: marthabernie | September 21, 2013

VEGETABLE and CHEESY RICE BAKE – GLUTEN FREE!

This is a great autumn recipe from BBC Good Food.  And it’s gluten free!

VEGETABLE & CHEESY RICE BAKE

1 onion, chopped

1 tablespoon olive oil

2 zucchini, sliced

1 eggplant, diced

1 pound fresh tomatoes, chopped

7 oz. risotto rice

2 eggs

5 oz cheddar cheese, grated

Saute the onion in the oil until soft and lightly golden.  Add the zucchini and eggplant.  Fry until golden brown.  Add the tomatoes and some seasoning, then cover and simmer for 30 minutes, uncovering for the final 15 minutes.  Heat oven to 350 degrees F.

Meanwhile, cook the rice in a large pot of salted boiling water for 20 minutes or until tender.  Drain and mix with eggs and 2/3 cheese.   Put the tomato mix in an ovenproof dish.  Spoon the rice mixture over the top and smooth it out.  Sprinkle  the rest of the cheese over top, bake for 30 minutes until bubbling and golden.


Responses

  1. Printing! Thank you.

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