Courgette recipe

After a couple of requests for this recipe, I thought I'd post it on here!

 Serves 6 to 8 as a side                                                                                       

2 tablespoons olive oil (or duck fat if not for veggies)

3 onions, peeled and very finely sliced

180g basmati rice

7 medium courgettes, finely sliced

500ml hot chicken or vegetable stock, preferably organic

4 heaped tbls crème fraiche

150g Emmental or Cheddar cheese, finely grated

Sea salt and freshly ground black pepper

Olive oil

Method

The secret to this very simple dish is to use the best stock you can find.

Preheat the oven to 190 C/Gas 5. Get a large frying pan on a low heat and add the olive oil (or duck fat) and a splash of water. Once melted and hot, add the sliced onions and cook for 20 minutes, stirring occasionally, or until soft and sticky. Meanwhile, rinse your rice under cold running water until the water runs clear.

When the onions look ready, add the sliced courgettes to the pan along with the rice. Mix them up then pour in the hot stock. Turn the heat up and cook for 5 minutes, stirring occasionally. You want the mixture to stay quite loose and oozy, so add a little more stock if needed. Take the pan off the heat and gently stir in the crème fraiche and 100g of your grated cheese. Add a good pinch of salt and pepper, then have a taste and adjust the seasoning if need be.

Lightly oil a roasting tray, gratin dish or casserole type pan, approx. 25cmx32cm. Tip everything into your prepared tray, making sure the rice is evenly distributed. Roughly flatten it out and try get most of the courgette on top to help keep in the moisture as it cooks. Sprinkle over the rest of the grated cheese.

Bake in the hot oven for 40 minutes, or until the top is golden and bubbling and the rice is beautifully cooked and has absorbed most of the liquid.

Can be served next to grilled meat or fish, or with a fresh salad.

Enjoy friends! xoxo