Yellow Squash and Rice Gratin |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From Martha Rose Shulman Ingredients:
1/2 cup long grain rice or 1/2 cup arborio rice |
2 tablespoons extra virgin olive oil |
salt |
1 medium onion, minced |
1 lb summer squash, diced |
2 garlic cloves, minced |
fresh ground black pepper |
2 large eggs |
2 ounces gruyere or 2 ounces parmesan cheese |
1/2 cup chopped fresh parsley |
1 teaspoon fresh thyme leave (or 1/2 t. dried thyme) |
2 tablespoons dry breadcrumbs |
Directions:
1. Bring 1 cup water to boil in a 1-quart lidded saucepan.
2. Add in the rice and 1/4 teaspoon salt.
3. When the water returns to a boil, stir once and only once, turn the heat down to low, and cover the pot tightly.
4. Simmer 15 minutes, until the water has evaporated.
5. Turn off the heat; uncover the pot, and cover the top with a clean dish towel.
6. Return the lid to the pot and let sit for 10 minutes undisturbed.
7. Preheat the oven to 375°; brush a 2-quart baking or gratin dish with olive oil.
8. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
9. Add in the onion, stir/saute 5 minutes or until tender.
10. Add in the squash, garlic, salt, and pepper; stir/saute 8-10 minutes, until the squash is tender but not mushy.
11. Remove from the heat and let cool slightly.
12. Beat the eggs in a bowl; stir in the squash mixture, cheese, parsley, rice, and thyme.
13. Stir together, taste, and add more salt and pepper, if needed.
14. Transfer mixture to a baking dish; sprinkle breadcrumbs over the top and drizzle on the remaining 1 tablespoon olive oil.
15. Bake for 45 mintues or until firm and browned on the top.
16. Cool on a rack; serve warm or at room temperature.
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