Recipe: Integral Rice Gratin with Vegetables

Name: Riz intégral gratiné aux légumes
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4 portions
Ingredients: 200 gr de riz intégral2 aubergines500 gr de tomates2 oignons2 gousses d'ail1 jus de citron2 c à c de thym10 cl de bouillon de viandeSel, poivre

By HENRIETTA ★ ★ ★ ★ ★ 3.9/5 (13 reviews) Vegetables

Prep 15 min

Cook 70 min

Total 1h25

Servings 4 serv.

The vegetable-dominant dish makes a meal that is both low in calories and flavorful

Ingredients for 4 servings

200 gr of integral rice
2 eggplants
500 gr of tomatoes
2 onions
2 garlic cloves
1 juice of lemon
2 tsp of thyme
10 cl of meat broth
Salt, pepper

Step-by-step directions

1/ Cook the integral rice in boiling salted water for 40 minutes and drain. Wash the eggplants and cut them into thin slices. Let them drain with coarse salt for 20 minutes then dry well with paper towels.
2/ In a non-stick pan, sauté the sliced onions and crushed garlic in lemon juice for a few minutes. Season with salt, pepper and thyme.
3/ Sauté the eggplants and tomato slices separately in a covered non-stick pan.
4/ Pour alternately into an oven-safe dish, a layer of rice, a layer of eggplants, tomatoes and a layer of onions. Add the meat broth and bake
(th.5-6) for 30 minutes.
Serve hot
Advice: when buying, choose eggplants that are heavy and firm to the touch.

Riz Viande de cheval