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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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this gratin is an ideal side dish, but it really doesn't need anything more than a green salad to make it a satisfying dinner Ingredients:
1/3 cup long-grain brown rice |
1 medium red bell pepper, seeded, and cut into large pieces |
1 medium green bell pepper, seeded, and cut into large pieces |
6 1/2 tablespoons olive oil, divided |
1/2 pounds plum tomatoes, sliced crosswise 1/4 inch thick |
1 medium onion, halved lengthwise and thinly sliced |
3 garlic cloves, finely chopped |
2 large eggs, lightly beaten |
1 teaspoon chopped thyme |
1/2 cup grated parmigiano-reggiano, divided |
Directions:
1. Preheat oven to 450°F
2. Cook rice according to package instructions.
3. While rice cooks, toss Peppers and tomatoes with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan.
4. Roast vegies in, turningonce halfway through roasting, until tender , 20 minutes. Leave oven on.
5. Meanwhile, cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes
6. Stir together onion mixture, cooked rice, eggs, thyme, 1/4 cup cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper.
7. Spread half of rice mixture in a shallow 2-quart baking dish, then top with the peppers. Spread remaining rice mixture over the peppers. Top with tomatoes and drizzle with remaining 2 tablespoons oil, then sprinkle with remaining 1/4 cup cheese.
8. Bake in upper third of oven until set and golden brown, about 20 minutes.
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