Baked rice and courgettes
Brown rice give this dish a nutty flavour which goes well with the zucchini
TIME TO MAKE 1 - 2 hours
MEAL TYPE Lunch
- Preheat oven to 200°C.
- Cook the rice in boiling water until al dente, about 35 minutes. Drain and set aside in a bowl.
- Combine the oil and onions in a large non-stick frying pan and cook over moderate heat until soft, about 5 minutes, stirring frequently. Add garlic and stir a further 1 minute.
- Add courgettes and cook 5 minutes, until crisp and tender, then stir in oregano and season with coarsely ground black pepper. Add courgette mixture to the rice, together with the cherry tomatoes and ricotta. Mix well.
- Spread evenly in an oven proof dish sprayed with vegetable oil cooking spray. Scatter with parmesan. Cover with foil and bake 20 minutes. Remove foil and cook a further 10 minutes or until top is golden and filling is bubbling.
A recipe from The New Classic Cookbook, Loukie Werle, 2007.