If you are in winter and want a rustic and invigorating dish that sticks to the body; here is a recipe of rice gratin with winter vegetables, coppa and grated Cantal that will be ideal for winter days. So find in this recipe green and white cabbage, rice, carrots and a device with Cantal and cream. Enjoy it with a glass of wine and enjoy your meal.
INGREDIENTS
- 50 cl whole cream
- 400 g of white rice
- 4 carrots
- 1/4 white cabbage
- 1/4 green cabbage curly
- 6 eggs
- 1/2 white onion
- 1/2 red pepper
- 80 g grated Cantal
- 3 thin slices of coppa
- 3 thin slices of bacon
- 1 shallot
- 4 c. tablespoon fine breadcrumbs
- 2 tbsp. tablespoon of olive oil
- 1 knob of butter
- 1 C. coffee powdered coriander
- 1 C. cumin
- salt pepper
PREPARATION
STEP 1
Preheat the oven to th.6-7 (180-200 ° C).
STEP 2
Peel and thinly slice the onion and shallot then slice the pepper. In a skillet, reduce in butter and olive oil for a few minutes and then set aside. Meanwhile, cut the carrots in julienne and the cabbages, taking care to reserve some leaves of cabbage.
STEP 3
In a saucepan of lightly salted water, cook your vegetable julienne by regularly monitoring the cooking with a knife blade. Simultaneously cook the white rice in another saucepan. In a salad bowl, mix the eggs with the cream, coriander, and cumin. Add salt and pepper. Book.
STEP 4
Cover the bottom of a baking dish with green cabbage leaves previously boiled in water.
STEP 5
In a large salad bowl, mix the cooked vegetable julienne and the onion /shallot/pepper mixture with the rice. Pour everything into the gratin dish on the cabbage leaves. Pour over the beaten egg/cream mixture.
STEP 6
Put the slices of coppa and bacon on top. Sprinkle with bread crumbs and grated Cantal cheese.
STEP 7
Bake about 20 minutes and serve your gratin rice winter vegetables, coppa, and grated cantal?
It is also possible to replace the coppa and bacon with slices of raw ham.
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