Creamy baked rice: with leftovers, but it doesn’t look like it

Baked rice au gratin with super-creamy leftovers: a new dish, easy to make, with what’s left over

Do you have rice and chicken left over? How about seasoning them with vegetables and sending them to the oven, with a creamy mixture?

Recipe for 6 people.

Classic (no restrictions)

Preparation: 01:00

Interval: 00:20

TOOLS

1 cutting board(s), 1 kettle, 1 deep frying pan(es), 1 refractory plate or individual refractory plates, 2 bowl(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

BAKED RICE Ingredients

– 4 1/2 cups cooked rice

– 3 cups leftover turkey or chicken, cut into medium pieces

– boiling water to taste

– 4 and 1/2 tablespoons of olive oil

– 6 tablespoons of chopped onion.

– 3/4 carrot(s), peeled and cut into cubes

– 18 fresh pods, cut into 2cm slices (or Dutch pods)

– 1 1/2 units of courgette, cored and seeded, cut into cubes

– 1 1/2 small sweet potato(s), cut into cubes

– 1 1/2 units dedo-de-moça pepper, seeded, chopped.

– 15 cherry tomatoes cut into quarters

– 450 g of ricotta (without starch)

-450 ml of milk

– 4 1/2 cups frozen peas – use in place of pods (optional)

– 12 tablespoons of grated parmesan

– 3 tablespoons of breadcrumbs

– olive oil to taste to grease the baking dish(s) (or unsalted butter)

– salt to taste

– pepper to taste

Ingredients TO ACCOMPANY:

– parmesan to taste, grated

PREPARATION:

1. Separate all ingredients and utensils for the recipe.
2. Put a kettle on the stove with water to boil.
3. Grease the refractory materials with olive oil or butter and set aside.
4. Preheat the oven to 220°C.
5. Wash, peel and chop the onion.
6. Wash the courgettes, remove the core and seeds and cut them into cubes.
7. Wash the carrot and sweet potato, peel them and cut them into cubes
8. Wash the pods and cut them into slices of about 2 cm or remove the peas from the freezer and leave them at room temperature.
9. Wash the cherry tomatoes and cut them into quarters.
10. Wash, remove the seeds and chop the chilli.
11. Cut the chicken into medium pieces.

PREPARATION:

Baked rice:

1. Heat a deep skillet over high heat and add the olive oil.
2. Add the onion and sauté until it becomes transparent.
3. Add the carrot cubes and green bean slices.
4. Season with salt and pepper and fry for about 3 minutes, turning until lightly browned.
5. Add a little boiling water, reduce the heat to medium and cook until the water dries up.
6. Raise the heat to high, add the courgettes and sweet potatoes, season again with salt and pepper and brown for another 2 minutes.
7. Lower the heat to medium, add a little more water and cook for a few minutes until the vegetables are still very crisp.
8. Add the chilli and cherry tomatoes and mix.
9. Turn off the heat, add the cooked rice, the chopped chicken and half the parmesan and mix again.
10. In a bowl, dilute the curd in milk and add a little salt.
11. Drizzle the rice with this cream and mix well.
12. Add peas (optional)
13. Distribute the baked rice into the refractories.
14. In another bowl, mix the remaining parmesan with the breadcrumbs and spread over the rice.
15. Place the refractory(s) in the oven preheated to 220°C and cook until the surface is lightly golden: the time depends on your oven and the size of the refractory(s).

FINALIZATION AND ASSEMBLY:

1. Serve the baked rice in the refractory(s) or distribute on plates, preferably deep.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.