Spicy Rice Casserole with Zucchini
A spicy rice casserole with zucchini featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g Basmati rice
- 500 ml vegetable broth
- Salt
- 1 Zucchini
- 1 Shallot
- 1 Garlic clove
- 2 tbsp olive oil
- pepper (ground)
- a splash dry white wine
- 3 eggs
- 60 g grated Parmesan
- 150 g crème fraîche
- butter (for the baking dish)
- 125 g bresaola
Instructions
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1.
Add the rice, broth and a pinch of salt to a pot and bring to a boil. Cover and simmer for about 20 minutes until cooked. Remove from heat and let cool uncovered.
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2.
Preheat the oven to 180°C fan.
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3.
Wash, peel and grate the zucchini. Peel and finely chop the shallot and garlic. Sauté together with the grated zucchini in hot oil, season with salt and pepper, then deglaze with wine. Cover and steam for 2-3 minutes.
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4.
Separate the eggs; whisk the yolks with 2 tbsp Parmesan and crème fraîche and fold into the rice. Fold in the grated zucchini and beaten egg whites. Season with salt and pepper. Transfer to a buttered baking dish. Sprinkle remaining Parmesan over the top. Bake in the oven for about 35 minutes until golden brown. Remove from the dish (cut out if desired) and serve on plates, garnished with sliced ham.
