Courgette Gratin

2 tbsp olive oil
3 onions, finely sliced
180g basmati rice
7 medium courgettes, sliced
500ml vegetable stock
4 tbsp creme fraiche
150g grated cheese (e.g. Emmental, Cheddar)
salt, pepper, chilli flakes, herbs to taste

1) Preheat oven to 190 degrees centigrade

2) Heat olive oil in a large frying pan, add onions and cook for 20 mins until soft and sticky.

3) Add sliced courgettes along with rice. Mix and pour in the stock. Turn up heat and cook for 5 mins. Stir. You want the mixture to stay quite loose and oozy, so add a little more stock if needed.

4) Take pan off the heat and stir in creme fraiche plus 100g grated cheese. Add seasoning.

5) Transfer to an oiled roasting tray/pyrex dish. Make sure rice is evenly distributed. Roughly flatten and try to get the courgettes on top to help keep the moistur ein. Sprinkle over the rest of the cheese.

6) Bake in a hot oven for 40 mins until top is golden and bubbling and rice is cooked. 

Serve with a lovely green salad. Enjoy!


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