Rice Cm Gratin
|Brown rice||500 Milliliter (2 Cups)|
|Oil||1 Teaspoon (10 Milliliter)|
|Butter||1 Teaspoon (10 Milliliter)|
|Onion||1 , finely chopped|
|Celery||125 Milliliter, chopped (1/2 Cup)|
|Green bell pepper||160 Milliliter, chopped (2/3 Cup)|
|Sweet red pepper||60 Milliliter, chopped (1/4 Cup)|
|Crabmeat||1 Pound (450 Gram)|
|Hard boiled eggs||2 , sliced|
|Bechamel sauce||500 Milliliter (2 Cups)|
|Chopped parsley||1⁄2 Teaspoon (2 Milliliter)|
|Grated cheddar cheese/Mozzarella cheese||1⁄4 Pound (115 Gram)|
|Breadcrumbs||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
– Preheat oven to 350 °F (170 °C).
– In a saucepan filled with 4 cups (1 L) boiling water, cook brown rice for about 20 minutes and drain.
– In a skillet, heat oil, melt butter and saute vegetables for a few minutes. Add rice and remove from heat. Butter a baking dish and spoon in alternate layers of rice, crabmeat and egg slices. Set aside.
– In a bowl, pour bechamel sauce and season with salt, pepper, and thyme. Add 1/3 the amount of cheese and pour over the rice mixture. Sprinkle rest of cheese and breadcrumbs over mixture and bake for 30 minutes. Broil until cheese and breadcrumb layer is golden.