The Vegetables in the Gratin Style Recipe
I love summer not only for the sun and long daylight hours, but also for the abundance of delicious fragrant vegetables, fruits and fresh bright greens! How they smell, how they look and what sweet tomatoes in summer! Today I want to treat you to a delicious dish of zucchini, tomatoes and rice in the gratin style. Today, as a crispy crust, we will have to make the rice crispy in a mixture with breadcrumbs.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. This recipe is quite simple. Fresh zucchini and tomatoes will suit us. On the Internet, in books, on the web, crispy crust is called both gratin and casserole. I don’t even know how.
  2. Boil the rice until tender. Excellent long-grain rice will suit us (180 gr. turn into 360 gr. boiled).
  3. Cut the zucchini and tomatoes into thin slices. The thinner you slice, the faster our dish will cook.
  4. Grease the heat-resistant mold with oil / lard and start laying out layers of vegetables. Lay out a layer of zucchini, season with salt and pepper. A layer of rice, salt, pepper, a layer of tomatoes, salt and pepper.
  5. Then take out the cooked rice. If you don’t have ready-made rice, we’ll cook it together now. I immediately advise you to cook it as much as possible. Then he stands perfectly in the bank and waits for his next hour. After all, rice is not only a crispy filling for vegetables that you can cook, but also a million desserts. I cooked 200 gr. rice.
  6. To prepare puff rice, take long-grain rice, preferably steamed. 2) boil the rice until cooked, according to the instructions on the package. Do not add salt. 3) Put the rice on a baking sheet lined with parchment paper and send it to dry in the oven at a temperature of 80-60 degrees. 4) after a couple of hours, the rice will dry completely. 5) in a wide bowl, heat the vegetable oil for deep frying and fry our rice for 5 seconds. I suggest frying it on metal immediately. flip into a colander and cover with the same so that steam does not accumulate and oil does not spray. 6) Rice is thoroughly dried on paper towels 7) Sprinkle with powdered sugar and treat our little home sweet tooth. 8) We remove part of 60 gr. for sprinkling on vegetables, we put the rest in a jar (I closed it with a napkin and put it in the closet, for a week my rice did not gain any moisture).
  7. Mix the breadcrumbs, air rice, olive oil, thyme, garlic and salt. Mix well.
  8. Part of the mixture is covered with a layer of tomatoes.
  9. Today I’m cooking gratin for the whole family, and my husband can’t live without meat, so I put a layer of minced meat on top of a layer of crispy breadcrumbs and rice. If you are cooking in a fast, this step can be easily skipped. And with minced meat, and without it – very tasty vegetables.
  10. The last layer is beautifully spread zucchini with tomatoes. Of course, we won’t see this beauty later, but it’s so nice to work when the dish is beautiful at the initial stage.
  11. Sprinkle the surface with the remains of crackers with rice, put in a preheated 180-200 degree oven. After 20-40 minutes, you may ask: “Why such a prayer in time?”. The answer is that all our ovens are too different. And, if in an electric oven the zucchini on top will be ready in 20 minutes (and inside too), then in a gas oven it will have to wait a little)))
  12. But after this time – you have a delicious and hot second dish with a fragrant crispy crust on the table.
  13. I kind of really like vegetables even when cold. Zucchini turns out so juicy, with the aroma of garlic and thyme… tasty.
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