Zucchini And Rice Casserole
|Onion||1 Large, minced|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Brown rice flour||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Cooked brown rice||1 1⁄2 Cup (24 tbs)|
|Parmesan cheese||1 Tablespoon, divided|
|Salt||1⁄2 Teaspoon (To Taste)|
Coarsely grate zucchini into a sieve set over a bowl.
Press squash into sieve to extract juice.
Retain the juice and the squash.
Simmer onion and garlic in the oil about 5 minutes.
Add the zucchini and toss about 2 minutes.
Stir in flour.
Cook another minute or two.
Measure reserved juice and add enough milk to make 1 1/2 cups.
Blend it into the squash.
Mix together rice, thyme, 3/4 cup of the Parmesan cheese, and the salt.
Mix into squash.
Taste for seasoning.
Pour mixture into a buttered baking dish.
Sprinkle with the 2 tablespoons Parmesan.
This can be prepared ahead and refrigerated until baking.
Bring to room temperature before baking.
Bake at 425° about 45 minutes, or until brown and bubbly and all liquid is absorbed.
If you can use wheat and gluten, you can substitute wheat flour for the brown rice flour or use 2 tsp of potato flour.
If you can use gluten but not wheat, you can substitute barley flour for the brown rice flour.