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Rice/Cauliflower Moussaka

Rice/Cauliflower Moussaka

Ingredients

  • 500 g cauliflower
  • 500 g zucchini
  • 250 integral rice
  • 1 tablespoon grape seed oil
  • 1 sprig of parsley with root
  • 1 sprig of dill
  • 300 ml tomato sauce without sugar (blended fresh tomato)
  • 100 g cheese per your taste
  • 1 egg
  • 100 ml sour milk
  • salt

Preparation

Cook the rice in a 2-fold amount of water. In a meantime prepare other ingredients. Peel and cut zucchini into thin circles. Remove outer leaves from the cauliflower and separate into florets. Peel parsley root and chop it as well as parsley leaves. Chop dill as well. When rice is partly cooked (it needs to become edible, but does not softened completely), and then arrange ingredients. Grease baking dish with grape seed oil, put one layer of zuchhini, then layer of cauliflower and spices (salt, parsley, dill) and cover with tomato sauce or blended fresh tomato. Pour the rice with the water in which it is cooked (make sure there is neither too much water nor too little, everything needs to be soaked in water, but not to “swim” in it). Arrange one more layer of cauliflower, and then zucchini and pour tomato over it again, then add grated cheese on a top. Whisk the egg and mix with sour milk. Pour this mixture over the moussaka. Bake in preheated oven on 250 degrees about 30 minutes. Then reduce temperature on 200 degrees and bake for more ten minutes. The water should evaporate, but the dish should not be dried. Cut into cubes and serve with sour milk, tuna or chicken breasts depending on meal you serve.

Rice/Cauliflower Moussaka

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