Riso
al Forno
Yesterday, I prepared this dish, simple and healthy. Today, we are eating the leftover.
Preparation
time: 30 minutes
Cooking
time: about 30 plus 40 minutes, total
Class:
economic- healthy
Serves 6-7
Ingredients:
300
g. brown rice
400
g. white rice
Water,
enough to boil the rice
Salt,
about 2 tsp. for the sauce plus enough to boil the rice
2
cans whole peeled tomatoes, approximately 28 oz. (800 g.) each
9
tbsp. extra virgin olive oil
1
onion, peeled and finely chopped
Bunch
of fresh basil (optional)
2
eggs,
1
cup (250ml) frozen peas
about
1 cup (250ml) freshly grated Pecorino Romano cheese
about
100g. shredded mozzarella cheese
about
150g. thin slices of dry Italian salame
Method:
- Boil the rice in salted water, drain and pour into a big bowl.
- Meanwhile, prepare the sauce. Blend the tomatoes and set aside.
- Heat the oil in a large pan. Add the onion and sauté. Add the tomatoes and salt; stir well and bring to a boil, then lower the heat and let simmer for about 30 minutes or until the sauce thickens a little. At this point, taste the sauce and add more salt if needed. Then add the basil if you like. Take 2 spoonfuls of sauce and set aside.
- Add the remaining sauce to the bowl with rice and mix well. Then add the eggs, the peas, the pecorino romano cheese and the mozzarella cheese and mix well.
- Preheat the oven to 390° F (200° C).
- Pour half of the rice into the baking dish and use a spatula to distribute it evenly over the surface. Place a layer of salame on top, spread 1 spoonful of tomato sauce over it and then sprinkle 1–2 tbsp. of pecorino romano cheese.
- Cover with the remaining rice, spread the remaining tomato sauce over the rice, and sprinkle the remaining pecorino romano cheese on top.
- Bake for 30–40 minutes. Allow to rest at least 30 minutes before serving.