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Eccedenza Diletto

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Here is a secret recipe of Eccedenza Diletto that my Mom has kept hidden for years! We just loved it whenever she made it and believe me the awesome combination of veggies and the truly inviting flavor can just make you go drooling right at the sight of it! Give this Eccedenza Diletto a try and see how it turns out for you!
Ingredients
  Water 2 Cup (32 tbs)
  Oil 1 Teaspoon
  Chicken stock 2 Teaspoon, seasoned
  Raw rice 1 Cup (16 tbs)
  Butter/Margarine 4 Tablespoon
  Zucchini 3 Small, thinly sliced
  Onion 1 Cup (16 tbs), chopped
  Canned whole kernel corn 8 Ounce, drained (1 Can)
  Canned tomatoes 1 Pound, cut into quarters (1 Can)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground coriander seed 1 Teaspoon
  Oregano leaves 1 Teaspoon
  Leftover lamb roast 4 Cup (64 tbs), cooked, cut in cubes
  Vegetables 1 Cup (16 tbs) (Leftover, Adjust Quantity As Needed)
  Canned tomato sauce 8 Ounce (1 Can)
  Bread slices 3 , cubed or crumbled
Directions

Put water in saucepan.
Add oil and chicken stock base.
Bring to a boil, stir in rice and cook according to package directions.
Melt butter in skillet and saute onion and zucchini until almost tender.
Pour rice in a large greased casserole.
Add zucchini and onion.
Add corn, tomatoes and juice, salt, pepper, coriander, oregano, meat, and leftover vegetables, if desired.
Add enough tomato sauce to moisten.
Melt butter in skillet.
Stir in curry.
Add bread cubes and mix well.
Sprinkle over top of casserole.
Bake at 350° for 20 to 25 minutes or until heated through.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Party

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