Easy
Vegetarian

Roasted Squash and Zucchini Rice Gratin

Author: Jonathan Cheung

Fantastic fall recipe, and pssst … epic side dish idea for a Thanksgiving feast!

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[Total: 7 Average: 5]
Cooking 15 Min
Servings Serves 4-6
Product Long & Wild Blend

Ingredients












Preparation

Step 1

Preheat oven to 425ยฐ. Toss the diced squash on a bowl with olive oil and generously season with salt and pepper. Lay on a lined baking sheet and roast for 25 minutes.

Step 2

Meanwhile, cook the Dainty Long Grain and Wild Rice in your rice cooker, according to package directions.

Step 3

Place the grated zucchini in a bowl and sprinkle with 1 tsp salt. Allow to sit for 10 minutes. Gently squeeze the water from the zucchini and set aside.

Step 4

Heat a large sautรฉ pan over medium high heat. Add 1/4 cup/63 ml olive oil. Stir in the onion and garlic. Cook for 5 minutes, or until translucent. Add the dry zucchini and stir to combine. Sprinkle in the flour and stir. Slowly pour in the milk, rice, and roasted squash, and ยฝ cup/125 ml parmesan cheese. Stir together until combined. Season with salt and pepper.

Step 5

Grease a 13×9 inch baking dish. Pour the rice mixture in and place in the oven.

Step 6

Bake for 20 minutes. Sprinkle the remaining Parmesan Cheese over the top and place back in the oven for another 10 minutes, or until the liquid is absorbed.

Step 7

Remove from the oven, and allow to rest for 10 minutes. Serve hot.

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