roasted vegetable and brown rice gratin

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Cooking receipe to make roasted vegetable and brown rice gratin under category General Recipes. You may find some video clips related to this receipe below.

roasted vegetable and brown rice gratin

delia smith

275ml brown basmati rice

1 tablespoon olive oil

2 medium onions peeled and finely chopped

570ml boiling vegetable stock

1 rounded teaspoon salt

the vegetables:

275g peeled butternut squash

150g celeriac (peeled weight)

150g swede (peeled weight)

150g carrots (peeled weight)

150g parsnip (peeled weight)

2 medium red onions peeled

1 heaped tablespoon

chopped mixed herbs: parsley thyme and taragon for example

1 fat clove garlic peeled and crushed

tblespoons olive oil

salt and freshly milled black pepper

the cheese sauce:

50g mature cheddar grated

25g parmesan (Parmigiano piano) finely grated

570ml milk

40g plain flour

40g butter

a little cayenne pepper

a little freshly grated nutmeg

salt and freshly milled black pepper

40 x 30cm baking sheet

20 x 15cm based ovenproof dish

25.5cm lidded frying pan.

Pre heat the oven to gas mark 8/450F/230C.

Begin by cutting the squash celeriac swede carrots and parsnip into 25mm cubes.

Place them and the red onions each cut into six through the root in a large bowl along with the herbs garlic a good seasoning of salt and pepper and the olive oil then toss them around so they get a good coating of oil and herbs.

Arrange them evenly all over the baking sheet then place this on the highest shelf of the oven to roast for about 30 minutes or until they are nicely brown at the edges.

As soon as they are ready take them out and reduce the oven temperature to gas mark 6 400F/200C).

For the rice begin by warming the frying pan over a medium heat then add the oil and the onions and let them cook for 3 to 4 minutes until lightly tinged brown. Next stir in the rice theres no need to wash it and turn the grains over in the pan so they become lightly coated and glistening with oil.

Add the boiling stock along with the salt stir once only then cover with the lid turn the heat to the very lowest setting and cook for 40 to 45 minutes.

Dont remove the lid and dont stir the rice during cooking because this is what will break the grains and release their starch which makes the rice sticky.

Meanwhile make the cheese sauce by placing the milk flour butter and a pinch of the cayenne pepper into a medium sized saucepan then whisk it all together over a gentle heat until you have a smooth glossy sauce.

Let it cook on the lowest heat for 5 minutes and after that add half the cheeses.

Whisk again and allow them to melt into it then season the sauce with salt freshly milled black pepper and freshly grated nutmeg.

When the vegetables and rice are cooked arrange the rice in the ovenproof dish then the vegetables on top of that followed by the sauce pouring it over and around the vegetables as evenly as possible.

Scatter over the remaining cheeses with a sprinkling of cayenne pepper then return the dish to the oven and give it about 20 minutes or until the sauce is browned and bubbling.

This Like the previous recipe is obviously a supper dish for nonmeateaters but I have served it to the most dedicated carnivores who after initial apprehension have loudly sung its praises.

Serves 4

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