Friday, August 27, 2010

Recipe: Courgette and Emmental Baked Rice

This recipe is loosely based on one of Jamie Oliver's recipes. I found the original recipe in a magazine, couldn't find a direct link to it online- but here is the same recipe tried by another blogger: . As you can see I made a fair few changes to the ingredients and method. I have never cooked rice in a casserole dish before, so I was slightly concerned about whether the rice would cook correctly. It turned out to be completely delicious- I had it as a side dish to some patatas bravas. Which sounds weird but the combination really works- the nice smokey tomato flavour works well with the creamy rice.

Courgette and Emmental Baked Rice (serves 2 generously as a main course, 4 as a side dish) £1.97 per person for a main course, 99p per portion as a side.

2 tbsp extra virgin olive oil
Large knob of butter
1 large white onion, sliced thinly
1 tsp sugar
½ tsp dried rosemary
500g courgettes, halved and thinly sliced
140g easy cook basmati rice
400ml vegetable stock
75g crème fraiche
1 tbsp sundried tomato pesto
2 tbsp chopped fresh parsley
150g emmental, finely grated
Salt and cracked black pepper

1. In a fairly large casserole, sauté the onions in the butter and olive oil on a medium heat for 10 minutes, covered. Add the sugar and rosemary and cook uncovered for a further 10 minutes, or until browned.
2. Add the rice, courgettes and stock, and cook on a high heat, covered, for 5 minutes. Heat the oven to 180C.
3. Stir in the crème fraiche, sundried tomato pesto, parsley and half the emmental. Add a little salt and pepper. Smooth the mixture over, top with the remaining emmental, and put in the oven covered for 10 minutes.
4. Remove the lid, turn the temperature up to 200C and cook for further 10 minutes. Serve!

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