Gruyere courgette gratin

Gruyere courgette gratin

By
From
Posh Rice
Serves
4
Prep
55 mins

The red onion, parsley and caper salad cuts through the richness of this Mediterranean dish. It’s great for using up a glut of courgettes. Add bacon or chorizo to make it meaty.

Ingredients

Quantity Ingredient
200g easy-cook wholegrain rice
25g butter, plus extra for greasing
1 red onion, finely sliced
850g courgettes, coarsely grated
2 garlic cloves, crushed
250g mascarpone
100ml milk
1 heaped tablespoon dijon mustard
100g gruyere, finely grated
salt
freshly ground black pepper

For the red onion and caper salad

Quantity Ingredient
1/2 red onion, finely chopped
1 1/2 tablespoons capers, roughly chopped
small bunch flat-leaf parsley, finely chopped

Method

  1. Bring a large pan of salted water to the boil, tip in the rice and simmer for 15 – 20 minutes until almost fully cooked, then drain.
  2. Meanwhile, heat the butter in a large frying pan and cook the onion for 8 minutes. Turn up the heat to the highest setting, add the courgettes and cook for 10 minutes. Stir in the garlic and some seasoning, then combine with the rice and set aside to cool.
  3. Preheat the oven to 200°C. In a bowl, mix together the mascarpone, milk, mustard, 75g of the Gruyère and some seasoning. Add to the rice and mix well. Transfer to a lightly buttered baking dish and top with the remaining cheese. Bake for 30 minutes until golden and bubbling.
  4. Meanwhile, mix together the ingredients for the salad. Serve alongside the gratin.
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