Gratin of Sautéed Vegetables and Hulled Rice

Main Dishes | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Gratin of Sautéed Vegetables and Hulled Rice

Ingredients

Basmati rice - 9.7 oz
Olive Oil - 3 tablespoons
Onion - 2 heads
Chicken Broth - 19 fl oz
Butternut Squash - 9.7 oz
Celery salt - 5.3 oz
Rutabaga - 5.3 oz
Carrot - 5.3 oz
Parsnip - 5.3 oz
Herbs - 1 bunch
Spanish onions - 2 heads
Garlic - 1 clove
Milk - 19 fl oz
Wheat Flour - 1.4 oz
Butter - 1.4 oz
Grated Pecorino Pepato Cheese - 1.8 oz
Cheshire Cheese - 1.8 oz
Nutmeg - a pinch
Cayenne Pepper - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the butternut squash, celery root, rutabaga, carrot, and parsnip into cubes. Cut the red onion into 6 wedges.

Step 2

Place the chopped vegetables in a large bowl, add finely chopped herbs, minced garlic, 2 tablespoons of olive oil, and season with salt and pepper. Mix to coat the vegetables with oil and herbs. Spread the vegetables evenly on a baking sheet and roast for 30 minutes at 446°F until the edges are golden brown.

Step 3

Sauté the onion in a pan with olive oil for 3–4 minutes (the edges of the onion should be browned). Add the unwashed rice, stirring to coat the grains with oil. Pour in the boiling broth, add 1 teaspoon of salt, stir, cover with a lid, reduce the heat to low, and let simmer for 40–45 minutes. Do not open the lid while cooking.

Step 4

While the rice is cooking, prepare the sauce: in a small saucepan, pour in the milk, add the flour, butter, and a pinch of cayenne pepper. Whisk everything together over low heat until a smooth sauce forms. Cook for another 5 minutes, add half of the cheese, and stir. Let it melt, season with salt and pepper, and add a little nutmeg.

Step 5

When the rice and vegetables are ready, layer them in a dish: a layer of rice, then the vegetables, and pour the sauce over. Sprinkle with the remaining cheese and a little cayenne pepper, and bake in the oven for about 20 minutes at 392°F.