at the table + pastelão de courgettes com arroz

Friday, 24 September 2010

Pastelão de courgettes com arroz (01)
Pastelão de Courgettes com Arroz (02)

A receita original está aqui, mas como sempre, as pequenas adaptações tornaram-na mais pessoal. No início duvidei que o arroz resultasse cozido no forno desta maneira, mas ficou uma delícia! Experimentem, mesmo que não sejam (ainda) adeptos da comida vegetariana, verão que não se vão arrepender... aqui fica a minha versão:

i n g r e d i e n t e s (4 pessoas)

3dl de água
1 caldo de legumes
40g de manteiga (para o refogado)
150 g de espinafres (usei congelados)
1 courgette grande ou 2 pequenas
2 cenouras pequenas
1 tomate chucha grande
150 g de arroz agulha
1 ovo
1 dl de natas
sal e pimenta q. b.
150 g de queijo ralado

c o n f e c ç ã o

Leva a água a ferver com o caldo de legumes.
Enquanto isso aquece a manteiga numa frigideira e vai cozinhando os espinafres até descongelarem.
Lava e rala as courgettes, corta as cenouras em cubos pequenos e junta aos espinafres, mexendo.
Quando os legumes tiverem amolecido, espalha-os num tabuleiro de ir ao forno, distribui o arroz por cima e rega o preparado com o caldo de legumes.
Leva ao forno pré-aquecido durante cerca de 15 minutos.
Entretanto prepara o molho: bate as natas com o ovo, tempera com sal e pimenta (ou com outro condimento que prefiras) e junta o queijo ralado.
Corta o tomate em rodelas e quando tiverem passado os 15 minutos, retira o tabuleiro do forno, distribui as rodelas de tomate e espalha o molho por cima do preparado. Leva ao forno por mais 15 minutos ou até estar gratinado.

Pode ser usado como acompanhamento, mas acho que ficou completo como prato principal! Experimenta.

>>

Pot pie with rice and zuchinni

I found the original recipe here, but as usual, small changes have made it more personal. At first I doubted that the rice would turn out well baked this way, but it was delicious! Try it, even if you're not (yet) fan of vegetarian food, you'll see that you won't regret it... here's my version:

i n g r e d i e n t s (4 people)

3dl water
1 vegetable broth
40g butter (for saute)
150g spinach (I used frozen)
1 large or 2 small zucchini
2 small carrots
1 large plum tomato
150g rice
1 egg
1 dl cream
salt and pepper
150g grated cheese

c o n f e c t i o n

Take the water to boil with the vegetable broth.
Meanwhile heat the butter in a frying pan and cook the spinach until thawing.
Wash and grate the zuchinni, cut the carrots into small cubes and add it to the spinach, stirring.
When the vegetables have softened, spread them on a baking tray, spread the rice on top and sprinkle with the prepared vegetable broth.
Take it to the preheated oven for 15 minutes.
Meanwhile prepare the sauce: beat the cream with the egg, season with salt and pepper (or other condiment you prefer) and add the grated cheese.
Cut the tomatoes into slices and after those 15 minutes, remove the pan from the oven, distribute the slices of tomato and spread the sauce over the prepared. Take it again to the oven for more 15 minutes or until gratin.

This can be used as a side dish, but I think it served well as a main dish! Give it a try.

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3 comments:

  1. Must try this - sounds delish!

    ReplyDelete
  2. I tried this last night and it was wunderful !
    I used risotto rice instead to get it more creamy ! Thanks for sharing !

    ReplyDelete
  3. So good to know that, I'm really happy you liked it!
    And the risotto rice sounds like an excellent idea! I should try it too ;)

    ReplyDelete

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