Tiella Di Riso E Zucchine
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“This is from a local magazine Italianiacious. I found I need to add the extra stock about half way through the baking process. You can also add a handful of grated Provolone cheese with the parmesan. I have eaten this cold and it still tastes good. Good for picnics or potlucks.”
Tiella Di Riso E Zucchine
0 recipe photos
READY IN:1hr 10mins |
SERVES:4-6 |
UNITS:US |
|
Ingredients Nutrition
- 2 onions, finely sliced
- 2 garlic cloves
- 3 tablespoons parsley, chopped
- 3 cups cherry tomatoes, halved
- 3 tablespoons parmesan cheese, freshly grated
- 500 g potatoes, peeled and thinly sliced
- 360 g arborio rice
- 1 kg zucchini
- 5 tablespoons olive oil
- 1 liter beef stock
- 3 tablespoons breadcrumbs, fresh
Directions
- Preheat oven to 18°C.
- Arrange half the onion slices on the bottom of an ovenproof dish 25cm wide, 6cm deep.
- Layer on all the garlic, half the parsely and half the tomotoes cut side up.
- Sprinkle half the parmesan and add salt and perpper to taste.
- Layer on all the potatoes, overlapping slightly.
- Rinse and drain the uncooked rice then layer it over the potatoes.
- Layer on all the zucchini.
- Follow with remaining, onions, parsley, tomatoes, parmesan and salt and pepper, then potatoes.
- Drizzle with the olive oil and pour in 3/4 of the stock. Sprinkle with breadcrumbs and cover tightly with foil.
- Bake in oven for 20 minutes Remove foil and bake for another 35 mins or until rice is cooked. Add more stock if ingredients dry up.
- Serve immediately.
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Tiella Di Riso E Zucchine