I sat out prepare tonight's dinner complete with baby on my back and doggy at my foot. Literally. lol
|Cooking with a baby on my back and a mutt at my feet.|
On the menu tonight, Brown Rice, Vegetable & Herb Gratin (Now I did some variations so I'll post the recipe as it is and then I'll write what I did differently after.)
1/3 cup brown rice
2 tbsp butter or margarine
1 red onion, chopped
2 garlic cloves, crushed
1 carrot, cut into matchsticks
1 zucchini, sliced
1 can baby corn cobs halved lengthwise
2tbsp sunflower seeds
3 tbsp chopped mixed herbs
1 cup grated Mozzarella cheese
2 tbsp whole wheat breadcrumbs
salt and pepper
1 Cook the rice in a saucepan of boiling salted water for 20 minutes. Drain well.
2 Lightly grease a oven proof dish
3 Heat the butter in a frying pan. Add the onion and cook, stirring, for 2 minutes or until softened.
4 Add the garlic, carrot, zucchini and corn cobs and cook for a further 5 minutes, stirring.
5 Mix the rice wit the sunflower seeds and mixed herbs and stir into the pan.
6 Stir in half of the Mozzarella cheese and pepper to taste.
7 Spoon the mixture into the greased dish and top with the breadcrumbs and remaining cheese.
Cook in a preheated oven, 350 F for 25-30 minutes or until the cheese begins to turn golden. Serve.
Variations: I used 1 cup Basmati rice cuz I wanted there to be left overs. I cooked the basmati rice with salt water and added 2 bay leaves for some flaour. I doubled the amount of carrots, zucchini, and sunflower seeds. I seasoned the cooked rice with the following
2 tsps curry
2 tsps cumin
2 tsp tumeric
2 tsp Club House Italian seasoning
2 tsp Club House roasted red pepper and garlic seasoning
This was another stellar dish!!!! In fact it was soo good that I forgot to take a picture of my plate for the blog!!! lol So you'll have to settle for a pic of the Gratin going into the oven and one of my half empty plate.
|Gratin going into the oven it seems the prep time put Willow to sleep|
|My half empty plate.|