| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Main dish | 3 | Servings | |
INGREDIENTS
| 2 | Thick Slices White Bread | |
| 10 | fl | Milk |
| 4 | oz | Long-grain Rice |
| Salt and Pepper | ||
| 2 | Eggs | |
| 3 | tb | Olive Oil |
| 2 | oz | Gruyere Cheese, Grated |
| 1 | sm | Garlic Clove, Skinned and crushed (optional) |
| 1 1/2 | lb | Small Courgettes, Trimmed and thinly sliced |
| Finely Grated Parmesan cheese (optional) |
INSTRUCTIONS
Remove the crusts from the bread and discard. Tear the bread into small pieces and place in a large bowl. Pour the milk over and leave to soak. Meanwhile, cook the rice in boiling salted water for about 12 minutes until tender. Drain well. Beat the eggs and 2 tb olive oil into the bread mixture with about a quarter of the cheese and the garlic, if using. Season with salt and pepper. Carefully fold the courgettes and rice into the milk and bread mixture and pour into a greased gratin dish. Sprinkle with the remaining gruyere cheese and a little parmesan, if using. Drizzle with the remaining olive oil. Bake in the oven at 200C/400F/Gas Mark 6 for 35-40 minutes or until golden brown and firm to the touch. Leave to cool in the dish for 10 minutes before serving. Source: Sunday Mirror Magazine From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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