| Preparing:1 hour | Cooking: 15 minutes Baking: 30 minutes |
| Ingredients: | Method: |
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900 g courgette
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Place the clean tea towel in a glass bowl. Place the grater in the bowl and grate the courgette.
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Add a pinch of salt and set aside to let the vegetable water runs out.
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130 g white raw rice
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Boil the water with salt and drop the rice in. Bring to the boil and cook 5 minutes. Drain and set aside.
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2 tblsp olive oil
2 medium white or yellow onions
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Halve and slice onions.
Place a large frying pan on medium heat and add olive oil. Cook the onions in the oil until soft and translucent. Stir for several minutes and let it brown lightly.
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2 garlic cloves
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Squeeze the courgette and reserve the juices. Add the dried courgette and garlic to onions, toss and turn for several minutes until almost tender.
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85 g Parmesan cheese
60 g Gruyère cheese
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Grate Parmesan and Gruyère cheese.
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200 ml double cream
300 ml semi-skimmed milk
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Pour the milk, cream and courgette juices to a pot and bring to boil.
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salt and peppercorns to taste
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Gradually stir the hot liquid into the courgette and onions and bring to simmer. Remove from heat, add the rice and grated Parmesan. Taste and season with salt and pepper.
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50 g fresh garden peas
1 tbsp unsalted butter
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Preheat the oven to 200° C/ Gas mark 7.
Butter the casserole dish and transfer the mixture. Spread fresh garden peas, combine and sprinkle the Gruyère over the top.
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Bake until casserole is bubbling and top is brown lightly. The rice should absorb the whole liquid. Serve with roast, steak, baked fish and chicken or as a first course. It can be made in advance.
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