Zucchini (Courgette) and Rice Gratin Time: 55 minutes
The brown rice and zucchini are combined with just a bit of yogurt and cheese to create a creamy gratin. Try to find a quick-cooking brown rice or adjust the time accordingly. I use 'Uncle Ben's' which is all I can get. It looks like brown Basmati and cooks in 20 min. You could substitute regular Basmati if you prefer.
2 cups peeled, roughly chopped zucchini (1 small - medium, 7", 17cm)
1 onion
1/2 cup brown or basmati we want it cooked in 20 minutes - I have brown basmati ;-)
1 1/4 cup chicken stock
2 oz (1/2 cup) shredded cheese (60gr)
3 oz (1/3 cup) plain yogurt (90ml)
1 egg
1 tsp thyme
bit of olive oil
Put 1 cup stock (or whatever your rice requires) and rice into a small saucepan. Cover and bring to a boil. Reduce heat and simmer until done. Peel and roughly chop the zucchini. Chop the onion. Put onion and zucchini into a saucepan with 1/4 cup chicken stock. Cover pan and bring to a boil. Reduce heat and simmer until tender, about 15 minutes. In large bowl whisk egg. Add cheese, yogurt and thyme. When zucchini is tender, drain and add to bowl along with the rice. Stir well to mix and pour into a baking dish that has been coated with a bit of oil. Bake in 350F (175C) oven for 30 minutes. Remove and serve.
Cooking for Two? Or more?
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