Rice Gratin with Zucchini
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 2 cloves garlic)
- 230 g lon rain rice
- 125 ml white wine
- 375 ml meat stock
- 750 g zucchini
- 125 g Kat ham
- 1 bunch herbs, fresh, mixed
- 4 egg (s)
- 3 tablespoon sour cream
- 125 ml milk
- 200 g Emmentaler, rated
- Oil for frying
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the onions and garlic, chop them finely and put them in 1 tablespoon of oil until they are translucent. Add rice and fry briefly. Pour in the wine and broth and bring to the boil once. Let the rice soak in a closed pot over medium heat for approx. 15 minutes. Stir in between.
- Wash the zucchini, clean, dice and fry in 1 tablespoon of oil until translucent. Add the finely diced Kat ham and fry with it.
- Mix the finely chopped herbs with the zucchini, ham and rice and place everything in a flat baking dish. Whisk the eggs with sour cream, milk and cheese. Season to taste with salt, pepper and nutmeg. Then pour over the rice.
- Bake in a preheated oven at 220 ° C for approx. 10 minutes until the cheese has a golden yellow color.
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