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zucchini tomato rice gratin

This is like a gluten-free crust-free pizza! If I don’t set my timer or check on it occasionally, it’ll overcook and stick to the pan. Used cheddar cheese and served it with fresh salmon- good way to use all the summer veggies! Zucchini is one of my favourite vegetables. For this recipe, I used around a cup and a half of cooked rice, and that quantity just barely spread to the edges of the skillet in two layers. My rice pot is a small enameled Dutch oven (a 2 quart Le Creuset #18) but I used a different pot for years before I diverted my shoe budget to kitchenware :-) I do have a rice cooker, but I only pull it out for large quantities. I think you use the same proportions but just bake. Thanks !! And the fiance loved! I just posted the first of three blog posts about what to do with the (mildly irritating) bounty of zucchini this time of year. I need the tips on cooking rice AND more ways to eat zucchini! Will try it out immediately once I get home. Tomatoes browned up and shrunk deliciously. I have a luncheon gathering at our house and I won’t have time to cook, but only enough time to re-heat the dish. 1 3/4 c. rice + 2 1/4 c. water. With rice. I’m not sure that double-roasting the tomatoes did it for me – they were a little too crispy at the end, and I might try a version without pre-roasting them. I also think it works just fine if you up the rice to a cup and then the extra bulk can make it a main course for 5 (3 little ones, 2 big). * doubled recipe Ah…the zucchini battle continues! I tripled the rice and used cheddar instead of parmesan, but otherwise left it alone. All you do is put in the rice (measured using the cups that come in the rice bags – they are smaller cups as I believe they are Japanese), fill it up with water to the appropriate line based on # of cups used, close the lid, and press a button. It’s for the fall. It’s quite similar to the filling I make if I were going to stuff a zucchini, but the egg is an inspired touch. :D I don’t have a food processor or even a blender right now, but I do have a rice cooker! Thank you Deb, maybe I’ll eat zucchini this time without a fighting with mom! I also have a rice loving toddler who can sniff out “ricey” at a great distance, and if you have the room in your kitchen a rice cooker will change your life. this dish is just perfect! :) And I love how you make your recipes clean-up friendly by eliminating as many dishes as possible!! – Put a pan to which you have a lid on the heat and add a tablespoon of olive oil and about a 1/4 tsp of salt. There have been broccoli fritters, also cooked on the stove and easily reheated. Made this last night with Quinoa instead of white rice. This looks great! I am using your new terrific cookbook and want to make the wild rice/kale gratin. Any ideas for a runner bean glut?!! They’re all about this dish (it doesn’t often have rice in it – I was feeling very inspired when I threw that in tonight – and yellow summer squash is probably more common, too) and here in the south they just call it “squash casserole.” The egg is essential, though, I totally agree. REactive??? (We usually eat more daintily, but this was that GOOD.) For my taste, I’ll be more careful with the thyme, I used dried and was a little heavy handed, it overpowered a bit. :). (Yes I did run right home and make this for dinner. There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL + P from any recipe post and it will take you to a streamlined print template. another “rabbit hole” post but this recipe just speaks to me. You can even use it to slow cook other foods. I can’t wait to go home and make this! I Love this dish especially when I have leftover rice to use bc it’s one less step. Used the same skillet to assemble and bake the gratin. I made this tonight with brown rice and also added a roasted red pepper because we have several peppers from a friend’s garden. Just set timer and let it sit in peace. Until, I cooked it the Japanese way. My life forever changed when I got a rice cooker. I never salt rice. Rinse and halve the tomatoes. Bring to a boil, turn heat to low, put the lid on, set the timer for 20 minutes, turn off the heat, and let rest at least 5 minutes. Such flavor from the roasted veggies and garlic! Wahlaah! I have two comments to make in re: this recipe. It’s almost the end of the zucchini season, and I … what might be the baking the gratin temperature? I will be it making again and again. Don’t forget Julia Child’s wonderful zucchini gratin (she calls it a “tian” ) in Vol. I made this last night, and it was very good. This is one of my favourite recipes. I usually use Jasmine rice from the same grocery store, but have also used it to successfully cook wild rice. My prior quibbles about this dish were that it always stuck to the pan (I try to alleviate this by having you oil your baking dish), was way too salty (and we are hardly salt-phobes, thus I’ve reduced the total amount from 1 1/2 teaspoons to 3/4 teaspoon; feel free to add more if you find it needs it), and that it used too many dishes.

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