Rice Gratin With Summer Squash And Red Pepper
|Olive oil||2 Teaspoon|
|Yellow onion||1 Small, finely chopped|
|Sweet red pepper||1 Medium, cored, seeded and diced|
|Zucchini||1 Medium, diced|
|Yellow squash||1 Medium, diced|
|Garlic||2 Clove (10 gm), minced|
|Black pepper||1⁄2 Teaspoon|
|Cooked brown rice||2 Cup (32 tbs)|
|Eggs||2 Large, lightly beaten|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Minced fresh basil/Chives / parsley / a combination||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
1 Preheat the oven to 375° F.
In a 12 inch nonstick skil-I let, heat the oil over moderate heat.
Add the onion and saute, stirring, for 1 minute.
Add the red pepper and saute, stirring, for 2 minutes.
Add the zucchini, yellow squash, garlic, salt, and black pepperand saute, stirring occasionally, for 3 to 5 minutes or until the squash is barely tender.
2 In a large bowl, combine the squash mixture with the rice, eggs, Cheddarcheese, and basil.
Transfer to a greased 1 1/2 quart gratin dish or shallow casserole and sprinkle with the Parmesan cheese.
Bake for 30 minutes or until the gratin isset.
If desired, brown under a preheated broiler, about 4 inches from the heat, for 1 to 2 minutes.