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Rice and risotto dishes that taste as great as they make you feel.


RICE AND VEGETABLE CHEDDAR BAKE


What do you need

  • [   ] 350gr RISO GALL TRADITIONAL RICE
  • [   ] 3 medium sized red potatoes
  • [   ] 2 courgettes
  • [   ] 1 whole bell pepper
  • [   ] 1 Red Onion
  • [   ] 2 Cooking Tomatoes
  • [   ] 150gr Grated Mature Cheddar
  • [   ] Paprika
  • [   ] 1 glass of White wine
  • [   ] 1 gr Saffron powder
  • [   ] Basil
  • [   ] Parsley
  • [   ] Extra Virgin Olive Oil
  • [   ] Salt
  • [   ] 2 spoons breadcrumbs

Proposed by: Davide Degiovanni


20'
4
Medium

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How to prepare:

Season the Rice with 100gr of the grated cheddar, salt, black pepper and olive oil.
 
Peel and thinly slice the potatoes. Season with the oil, paprika, saffron powder salt and chopped parsley.
 
Wash and blitz the tomatoes with a blender until smooth.
 
Clean, wash and slice the peppers and the courgettes. Slice the peppers into small wedges about 1cm thick. Slice the courgettes.
 
Season the peppers and courgettes with oil, chopped basil, parsley, salt and the tomato puree.
 
Peel and thinly slice the onion. Season with, salt, oil and the wine.
 
Cover the bottom of an oven tray with half of the rice, top it up with half of the potatoes, half of the onions, half the courgettes and half of the bell peppers.
 
Repeat, creating two layers of rice and vegetables and finish with the remaining 50 gr grated cheddar and breadcrumbs. Drizzle with oil. Cover with water and bake at 175C for 20 to 25 minutes.


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