Rice Gratin With Summer Squash And Red Pepper Recipe
The taste of this particular Rice Gratin With Summer Squash And Red Pepper recipe has occupied my senses so much that I hardly ever go for any other recipe of Rice Gratin With Summer Squash And Red Pepper. If you have a lot of Vegetable on hand then Rice Gratin With Summer Squash And Red Pepper is the recipe you should opt for. Best enjoyed as a Main Dish this recipe was taught to me by a dear friend who also happens to be a great chef. I am eagerly waiting to know what you think about this Rice Gratin With Summer Squash And Red Pepper. Send me a note!
Ingredients
2 teaspoons olive oil
1 small yellow onion, finely chopped
1 medium-size sweet red pepper, cored, seeded, and diced
1 medium-size zucchini, diced
1 medium-size yellow squash, diced
2 cloves garlic, minced
1/2 teaspoon each salt and black pepper
2 cups cooked brown rice
2 large eggs, lightly beaten
1/2 cup shredded Cheddar cheese
1/2 cup minced fresh basil, chives, or parsley or a combination
2 tablespoons grated Parmesan cheese
Directions
1 Preheat the oven to 375° F.
In a 12 inch nonstick skil-I let, heat the oil over moderate heat.
Add the onion and saute, stirring, for 1 minute.
Add the red pepper and saute, stirring, for 2 minutes.
Add the zucchini, yellow squash, garlic, salt, and black pepperand saute, stirring occasionally, for 3 to 5 minutes or until the squash is barely tender.
2 In a large bowl, combine the squash mixture with the rice, eggs, Cheddarcheese, and basil.
Transfer to a greased 1 1/2 quart gratin dish or shallow casserole and sprinkle with the Parmesan cheese.
Bake for 30 minutes or until the gratin isset.
If desired, brown under a preheated broiler, about 4 inches from the heat, for 1 to 2 minutes.
In a 12 inch nonstick skil-I let, heat the oil over moderate heat.
Add the onion and saute, stirring, for 1 minute.
Add the red pepper and saute, stirring, for 2 minutes.
Add the zucchini, yellow squash, garlic, salt, and black pepperand saute, stirring occasionally, for 3 to 5 minutes or until the squash is barely tender.
2 In a large bowl, combine the squash mixture with the rice, eggs, Cheddarcheese, and basil.
Transfer to a greased 1 1/2 quart gratin dish or shallow casserole and sprinkle with the Parmesan cheese.
Bake for 30 minutes or until the gratin isset.
If desired, brown under a preheated broiler, about 4 inches from the heat, for 1 to 2 minutes.
