Rice terrine with vegetables

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Rice terrine with vegetables

Rice terrine with vegetables

Number of people

300 g rice

400 g of tomato

1 red pepper

1 eggplant

200 g onion

1 bunch of basil

125 g mozzarella cheese

50 g black olives

Spicy sauce

Oregano powder

Olive oil



Preparation: 1 hour
Cooking time: 1 h
Step 1
Cook the rice in boiling salted water according to the instructions in the package. Drain and let cool.
Step 2
Grill the pepper for about 15 min, put it in a plastic bag, close and let it cool.
Step 3
Peel and slice the onions. Peel, seed and crush the tomatoes. Sweat the onions in a frying pan with oil.
Step 4
Add the tomatoes and simmer for about 20 minutes.
Step 5
Spice up with a little spicy sauce.
Step 6
Wash and dry the eggplant, cut it into thin slices lengthwise. Put the slices in the flour, remove the excess by shaking and fry them in a pan in a little olive oil.
Step 7
Step 8
Peel, seed and cut the pepper into strips. Season with salt and pepper and set aside.
Step 9
Rinse and dry the basil leaves.
Step 10
Slice the olives and mix them with oregano.
Step 11
Oil a large bowl or cake dish. Place a layer of rice at the bottom, then a layer of tomato onions. Cover with the pepper strips.
Step 12
Put a second layer of rice on top, cover with the whole basil leaves, sliced mozzarella and oregano olives.
Step 13
Make a final layer of rice and cover with the grilled eggplant slices.
Step 14
Put the terrine in a double boiler and bake in the oven at 210°C (thermostat 7) for 1 hour.
Step 15
Unmould the terrine still warm and serve warm or cold according to taste.
I add my grain of salt

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