Wild Rice & Zucchini Bake
You know when you catch yourself buying some interesting-looking wild rice and then months later wonder what you’re ever going to do with it? Well this is the perfect recipe for you! I was first introduced to it over lunch with a friend, who’d used regular white long-grain rice, but I think the nuttier texture of wild or even brown rice really lends itself here, adding a certain depth. The cooking time will, of course, vary depending on which rice you use (brown taking longer than either wild or white), so you’ll just have to test it with a knife to be on the safe side. Essentially there’s a nice alchemy going on, in that the rice cooks in the moisture provided by the zucchini, or courgettes as we Brits know them.
Like most of the recipes I put up here, it’s deceptively easy
but other people will think you’ve gone to extraordinary lengths. It’s a healthy vegetarian dish that makes
for a lovely light lunch. Serve with
a salad and maybe some bread. I’d always recommend a glass of wine, but I've probably been living in France too long.
- Summer Buffet Suggestions
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To serve four people, you will need:
2 zucchini (courgettes)
¾ cup (150 ml) wild rice – or any other kind for that matter
About three heaped tablespoons of any grated hard cheese, eg. Cheddar, Mimolette etc.
Salt and pepper
One loaf tin (mine is 8 ½ x 4 ½ inches / 11 ½ x 22 cm)
Here's what you do:
1. Turn your oven on to 200 degrees centigrade, 400 degrees Fahrenheit.
2. In a mixing bowl large enough for all ingredients, lightly beat the eggs.
3. Grate the zucchini and then add to the eggs.
4. Add the grated cheese, rice and seasoning and stir well.
5. Pour into the tin and bake for around 35 minutes, depending on the rice you use. The last time I made it I used a mixture of brown and Camargue rice, and it needed about 45 minutes – but my oven’s pretty dodgy, too.
And that’s it, just slice into healthy-sized portions and serve with the salad or vegetables of your choice. Enjoy!
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