Tiella Di Riso E Zucchine |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is from a local magazine Italianiacious. I found I need to add the extra stock about half way through the baking process. You can also add a handful of grated Provolone cheese with the parmesan. I have eaten this cold and it still tastes good. Good for picnics or potlucks. Ingredients:
2 onions, finely sliced |
2 garlic cloves |
3 tablespoons parsley, chopped |
3 cups cherry tomatoes, halved |
3 tablespoons parmesan cheese, freshly grated |
500 g potatoes, peeled and thinly sliced |
360 g arborio rice |
1 kg zucchini |
5 tablespoons olive oil |
1 liter beef stock |
3 tablespoons breadcrumbs, fresh |
Directions:
1. Preheat oven to 18°C.
2. Arrange half the onion slices on the bottom of an ovenproof dish 25cm wide, 6cm deep.
3. Layer on all the garlic, half the parsely and half the tomotoes cut side up.
4. Sprinkle half the parmesan and add salt and perpper to taste.
5. Layer on all the potatoes, overlapping slightly.
6. Rinse and drain the uncooked rice then layer it over the potatoes.
7. Layer on all the zucchini.
8. Follow with remaining, onions, parsley, tomatoes, parmesan and salt and pepper, then potatoes.
9. Drizzle with the olive oil and pour in 3/4 of the stock. Sprinkle with breadcrumbs and cover tightly with foil.
10. Bake in oven for 20 minutes Remove foil and bake for another 35 mins or until rice is cooked. Add more stock if ingredients dry up.
11. Serve immediately.
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