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Cheesy Brown RIce Gratin with Zucchini and Eggplan Recipe

   
 

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     Cheesy Brown RIce Gratin with Zucchini and Eggplan

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   6
Preptime   1 hr. 15 minutes

Ingredients
3/4 cup uncooked long-grain brown rice
1 pound eggplant, cut into 1-inch cubes
1 pound zucchini, halved lengthwise and cut into 1-inch pieces
3/4 teaspoon salt, divided
2 tablespoons extra-virgin olive oil, divided
Cooking spray
1 cup chopped onion
3 garlic cloves, minced
4 ounces Parmigiano-Reggiano cheese, grated and divided (1 cup)
 
1/4 cup half-and-half
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
2 ounces French bread, cut into 1-inch cubes
1/2 cup chopped walnuts
2 tablespoons chopped fresh parsley

Instructions
1. Cook rice according to package directions, omitting salt and fat. 2. Preheat oven to 400°. 3. Combine eggplant, zucchini, 1/4 teaspoon salt, and 1 tablespoon olive oil in a bowl; toss to combine. Place eggplant mixture evenly on a large baking sheet coated with cooking spray. Bake at 400° for 15 minutes. Place vegetables in a large bowl. 4. Reduce oven temperature to 375°.
5. Heat a large nonstick skillet over medium heat. Add 2 teaspoons olive oil to pan, and swirl to coat. Add onion and garlic; cook for 12 minutes or until tender. Add onion mixture to eggplant mixture. Add cooked rice, remaining 1/2 teaspoon salt, 3/4 cup cheese, and the next 3 ingredients (through eggs), and stir well to combine. Spoon rice mixture into an 11 x 7 inch glass or ceramic baking dish coated with cooking spray. Cover with foil, and bake at 375° for 15 minutes. 6. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Heat a large skillet over medium-high heat. Add the remaining 1 teaspoon oil to pan, and swirl to coat. Add breadcrumbs, and cook for 3 minutes or until toasted, stirring frequently. Remove pan from heat; stir in remaining 1/4 cup cheese, walnuts, and parsley.
Remove foil from rice mixture. Top evenly with breadcrumb mixture. Bake, uncovered, at 375° for 15 minutes or until vegetables are tender and topping is browned.
Calories- 354 Fat- 18.7g Saturated fat- 5g Monounsaturated fat- 6.6g Polyunsaturated fat- 5.9g Protein- 14.1g Carbohydrate- 35.5g Fiber- 5.6g Cholesterol- 86mg Iron- 2mg Sodium- 596mg Calcium- 215mg


Originally Submitted
3/17/2012





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