Zucchini & Brown Rice Gratin
The recipe Zucchini & Brown Rice Gratin can be made in roughly 45 minutes. One serving contains 247 calories, 7g of protein, and 15g of fat. For 83 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Simply Sugar and Gluten Free has 73 fans. Head to the store and pick up basil, parmesan cheese, cooked long grain brown rice, and a few other things to make it today. A couple people really liked this side dish. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. Similar recipes include Cheesy Brown Rice Gratin with Zucchini and Eggplant, How To Cook Brown Rice Perfectly and Zucchini and Garlic Brown Rice, and Zucchini Rice Gratin.
Servings: 6
Ingredients:
1 tablespoon freshly sliced basil
1 cup chicken stock
2 cups cooked long grain brown rice
1 cup sliced cremini mushrooms
1 tablespoon extra virgin olive oil
1/2 cup heavy cream
kosher salt & fresh ground black pepper to taste
1/2 medium onion, diced
1/2 cup grated Parmesan cheese, divided
1 tablespoon tapioca starch
1 tablespoon unsalted butter
2 medium zucchini squash, cut in half and sliced 1/4 inch thick
Equipment:
oven
frying pan
whisk
broiler
Cooking instruction summary:
Preheat the oven to 350F.Heat olive oil in a large non-stick skillet over medium heat. Add onion and sautee for several minutes until beginning to soften. Add mushrooms and sautee for several minutes more. Place into a 1 1/2 – 2 quart gratin dish. Put zucchini into pan and cook for several minutes, until it’s just beginning to soften. Place in gratin dish.Return to heat, melt butter, and add tapioca flour. It should sizzle when it hits the butter. Cook the flour and butter together until it’s fragrant but not brown. Whisk in cream and stock. Bring to a gentle simmer and cook until it thickens and will coat the back of a spoon. Stir in half of the parmesan cheese. Taste and adjust seasoning with salt and pepper if necessary.Add brown rice and basil to vegetables and combine. Pour cream sauce over rice and vegetables. Top with remaining 1/4 cup of parmesan cheese. Bake for 30 – 45 minutes until browned slightly on top and bubbly. If desired, place under broiler for 15 – 30 seconds to add color to the top of the gratin.
Step by step:
1. Preheat the oven to 350F.
2. Heat olive oil in a large non-stick skillet over medium heat.
3. Add onion and sautee for several minutes until beginning to soften.
4. Add mushrooms and sautee for several minutes more.
5. Place into a 1 1/2 – 2 quart gratin dish. Put zucchini into pan and cook for several minutes, until it’s just beginning to soften.
6. Place in gratin dish.Return to heat, melt butter, and add tapioca flour. It should sizzle when it hits the butter. Cook the flour and butter together until it’s fragrant but not brown.
7. Whisk in cream and stock. Bring to a gentle simmer and cook until it thickens and will coat the back of a spoon. Stir in half of the parmesan cheese. Taste and adjust seasoning with salt and pepper if necessary.
8. Add brown rice and basil to vegetables and combine.
9. Pour cream sauce over rice and vegetables. Top with remaining 1/4 cup of parmesan cheese.
10. Bake for 30 – 45 minutes until browned slightly on top and bubbly. If desired, place under broiler for 15 – 30 seconds to add color to the top of the gratin.
Nutrition Information:
covered percent of daily need
