Sunday, 7 August 2016

Rice "Lasagne"

A couple of weeks ago, there'd been some cooked brown basmati hanging around the fridge for a few days and my other half was up in Braco recording again where she gets pasta for lunch. There was also Scotch Angus beef mince and I fancied some lovely comfort food. Pasta was out, so the rice lasagne was born. This dish is really a gobbled together, simplified lasagne and can be made with pasta or lasagne sheets instead of rice.
Boiled rice, unseasoned
Beef ragù
Aubergine slices, browned in a pan without oil
Grated cheese
Soured cream/crème fraîche seasoned with pepper, salt, garlic
Lightly oil an ovenproof dish, spoon on a layer of rice. Top with ragù. Add the aubergine slices, season with pepper and salt. Spread the soured cream mix over the aubergines. Lastly, add another layer of rice and season. Cover with tin foil and bake at 200° C/gas mark 5 for 30-40 minutes. Remove cover, sprinkle with cheese, turn up the temperature and bake for another 10 minutes or until golden.

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