Sicilian Roasted Vegetable and Rice Gratin
INGREDIENTS
- 18 ounces Roma tomatoes
- 8 ounces eggplant
- 1 onion
- Garlic**
- 2 tablespoons extra virgin olive oil*
- Salt and pepper*
- 1 cup short grain brown rice
- 1 cup unsweetened almond milk
- 1/4 cup slivered almonds
- Fresh basil
- *not included
INSTRUCTIONS
Heat the oven to 425°F. Rinse, trim, and thinly slice the tomatoes and eggplant Trim, peel, and chop the onion. Trim and peel 4 garlic cloves. Put the vegetables in a small baking dish with 2 tablespoons oil and a sprinkle of salt and pepper; toss to coat and spread out into a single layer. Roast, stirring once or twice, until the vegetables are tender and browned in places, 30 to 35 minutes.
Meanwhile, put the rice in a medium saucepan along with the almond milk, 1 cup water, and a pinch of salt and bring to a boil. Reduce the heat so it bubbles steadily; cover and cook, undisturbed, until the rice is tender and the liquid is almost absorbed, 20 to 25 minutes. Fluff the rice with a fork, cover the pan, and remove it from the heat.
When the vegetables are done, remove the pan from the oven and turn on the broiler. Add the rice to the vegetables and mash a little with a fork to make the mixture creamy; taste and adjust the seasoning. Top the gratin with the almonds and broil, watching like a hawk until they begin to brown, 1 to 3 minutes.
Rinse, dry, and trim the basil; strip the leaves from the stems and chop them. Sprinkle the gratin with the basil and serve hot.
SIMILAR RECIPES
Penne Aglio Olio with Red Kale and Roasted Cauliflower
Red Beet Curry with Peanut Brittle and Brown Basmati Rice
Rotini Aglio Olio with Kale and Toasted Hazelnuts
Tuscan Grain Bowl with Arugula Walnut Pesto and Sun Dried Tomatoes
Millet Vegetable Fattoush with Broccolini and Sumac Vinaigrette
