Recipe

Vegie Rice Gratin Recipe

Add Step-by-Step Photos	Maggiel52 / All my dishes 4 months, 4 weeks ago this gratin is an ideal side dish, but it really doesn't need anything more than a green salad to make it a satisfying dinner Prep:25m Cook:2030m Servings:6	Maggiel52
	easy rice onions peppers garlic

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Ingredients

1/3 cup long-grain brown rice

1 medium red bell pepper, seeded, and cut into large pieces

1 medium green bell pepper, seeded, and cut into large pieces

6 1/2 tablespoons olive oil, divided

1/2 pounds plum tomatoes, sliced crosswise 1/4 inch thick

1 medium onion, halved lengthwise and thinly sliced

3 garlic cloves, finely chopped

2 large eggs, lightly beaten

1 teaspoon chopped thyme

1/2 cup grated Parmigiano-Reggiano, divided

Directions

Preheat oven to 450°F

Cook rice according to package instructions.

While rice cooks, toss Peppers and tomatoes with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan.

Roast vegies in, turningonce halfway through roasting, until tender , 20 minutes. Leave oven on.

Meanwhile, cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes

Stir together onion mixture, cooked rice, eggs, thyme, 1/4 cup cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper.

Spread half of rice mixture in a shallow 2-quart baking dish, then top with the peppers. Spread remaining rice mixture over the peppers. Top with tomatoes and drizzle with remaining 2 tablespoons oil, then sprinkle with remaining 1/4 cup cheese.

Bake in upper third of oven until set and golden brown, about 20 minutes.

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