Cheesy Brown Rice Gratin with Zucchini and Eggplant

Name: Cheesy Brown Rice Gratin with Zucchini and Eggplant
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 177 milliliters uncooked long-grain brown rice; 454 grams eggplant, cut into 1-inch cubes; 2 larges eggs, lightly beaten; 57 grams French bread, cut into 1-inch cubes; 2 Tbsps chopped fresh parsley; 3 garlic cloves, minced; 59 milliliters half-and-half; 2 Tbsps extra-virgin olive oil, divided; 237 milliliters chopped onion; 237 milliliters ounces Parmigiano-Reggiano cheese, grated and divided; 1 teaspoons salt, divided; 118 milliliters chopped walnuts; 454 grams zucchini, halved lengthwise and cut into 1-inch pieces

Cheesy Brown Rice Gratin with Zucchini and Eggplant might be just the side dish you are searching for. This recipe makes 6 servings with 363 calories, 15g of protein, and 19g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have pepper, walnuts, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Cook rice according to package directions, omitting salt and fat.

Ingredients you will need

Rice

Salt

Preheat oven to 40

Equipment you will use

Oven

Combine eggplant, zucchini, 1/4 teaspoon salt, and 1 tablespoon olive oil in a bowl; toss to combine.

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Olive Oil

Eggplant

Zucchini

Salt

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Bowl

Place eggplant mixture evenly on a large baking sheet coated with cooking spray.

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Cooking Spray

Eggplant

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Baking Sheet

Bake at 400 for 15 minutes.

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Oven

Place vegetables in a large bowl.

Ingredients you will need

Vegetable

Equipment you will use

Bowl

Reduce oven temperature to 37

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Oven

Heat a large nonstick skillet over medium heat.

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Frying Pan

Add 2 teaspoons olive oil to pan, and swirl to coat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add onion and garlic; cook for 12 minutes or until tender.

Ingredients you will need

Garlic

Onion

Add onion mixture to eggplant mixture.

Ingredients you will need

Eggplant

Onion

Add cooked rice, remaining 1/2 teaspoon salt, 3/4 cup cheese, and the next 3 ingredients (through eggs), and stir well to combine. Spoon rice mixture into an 11 x 7inch glass or ceramic baking dish coated with cooking spray. Cover with foil, and bake at 375 for 15 minutes.

Ingredients you will need

Cooking Spray

Rice

Cheese

Egg

Salt

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.

Ingredients you will need

Bread

Equipment you will use

Food Processor

Heat a large skillet over medium-high heat.

Equipment you will use

Frying Pan

Add the remaining 1 teaspoon oil to pan, and swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add breadcrumbs, and cook for 3 minutes or until toasted, stirring frequently.

Ingredients you will need

Breadcrumbs

Remove pan from heat; stir in remaining 1/4 cup cheese, walnuts, and parsley.

Ingredients you will need

Parsley

Walnuts

Cheese

Equipment you will use

Frying Pan

Remove foil from rice mixture. Top evenly with breadcrumb mixture.

Ingredients you will need

Breadcrumbs

Rice

Equipment you will use

Aluminum Foil

Bake, uncovered, at 375 for 15 minutes or until vegetables are tender and topping is browned.

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Vegetable

Equipment you will use

Oven

Wine Match: Pick a smooth, midweight red like Vietti Barbera d'Asti Tre Vigne, Piedmont, Italy, 2009 ($16). With its vibrant fruit and acidity, this soft-tannin wine stands up to the rich cheese without overpowering the tender veggies. --Scott Jones

Ingredients you will need

Wine