| 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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