Broccoli and Rice Gratin
In a saucepan, add the water and bring it to a boil.Once you’ve done that, add the salt and the rice, cover the saucepan and let it all cook for 10 minutes.After this indicated time, set the rice aside.Now, cut off the broccoli floretsand chop them into smaller pieces.In a skillet, add one drizzle of olive oil, the broccoli florets,and stir until slightly golden brown. Add the red onion chopped into strips, stir and let it all cook for 5 minutes.After this indicated time, add the carrot sliced into thin strips andlet it all cook for another 5 minutes.Once you’ve done that, add the red bell pepper sliced into strips, the crushed garlic cloves, half teaspoon of salt, the black pepper, stir well, cover the skillet again and let it all cook for another minute.Next, transfer the cooked rice to a bowl, also add the vegetable stir-fry, the beaten eggs, and mixall the ingredients together until combined.In an ovenproof dish, add one drizzle of oil and spread it out well.Pour in all the rice and vegetable mixture.Top it with the tomatoes cut in half and place the grated mozzarella cheese all around the tomatoes.Take the dish to a preheated oven at 200°C (392°F) and let it all bake for 30 minutes.Serve.
Ingredientes
- 400ml of Water
- 1 Teaspoon Salt
- 1 Cup of White Rice (200ml Cup)
- 1 Head of Broccoli
- 1 Red Onion
- 1 Carrot
- 1 Red Bell Pepper
- 3 Crushed Garlic Cloves
- 1 Pinch of Black Pepper
- 4 Beaten Eggs
- 3 Small Tomatoes
- 100g of Mozzarella Cheese
Modo de Fazer
In a saucepan, add the water and bring it to a boil.
Once you’ve done that, add the salt and the rice, cover the saucepan and let it all cook for 10 minutes.
After this indicated time, set the rice aside.
Now, cut off the broccoli florets and chop them into smaller pieces.
In a skillet, add one drizzle of olive oil, the broccoli florets, and stir until slightly golden brown. Add the red onion chopped into strips, stir and let it all cook for 5 minutes.
After this indicated time, add the carrot sliced into thin strips and let it all cook for another 5 minutes.
Once you’ve done that, add the red bell pepper sliced into strips, the crushed garlic cloves, half teaspoon of salt, the black pepper, stir well, cover the skillet again and let it all cook for another minute.
Next, transfer the cooked rice to a bowl, also add the vegetable stir-fry, the beaten eggs, and mix all the ingredients together until combined.
In an ovenproof dish, add one drizzle of oil and spread it out well.
Pour in all the rice and vegetable mixture.
Top it with the tomatoes cut in half and place the grated mozzarella cheese all around the tomatoes.
Take the dish to a preheated oven at 200°C (392°F) and let it all bake for 30 minutes.
Serve.
