John Myers
Fine Rice Gratin
The perfect fine rice gratin recipe with a picture and simple step-by-step instructions.
- 400 g Tomatoes peeled canned
- 1 medium sized Fresh onion
- 2 small Garlic cloves chopped
- 2 tbsp Olive oil
- 1 tsp Sage
- 200 g Canned corn kernels
- 125 ml Vegetable stock
- 2 tbsp Red wine
- Salt and pepper
- 250 g Cooked rice
- 150 g Finely grated mountain cheese
- Cut the onion into thin rings. Chop the garlic cloves. Heat the olive oil and sauté the onion and garlic in it. Add the tomatoes and simmer for about 3-4 minutes. Season well with salt and pepper.
- Add the corn, vegetable stock and red wine. Let everything simmer over a mild heat for about 4-5 minutes and mix in the sage.
- Prepare the rice according to the instructions on the packet. Preheat the oven to 225 ° C.
- First layer the rice, then the vegetable mixture in an ovenproof dish and sprinkle with the mountain cheese. Bake the gratin on the middle rack for 6-8 minutes and serve hot.
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