Baked rice with mixed vegetables
In Costa Rica is part of the culinary tradition to make “rice pies”, one of the most popular ones is the heart of palm in bechamel sauce. If you haven't had the blessing yet to try one of these delicious baked goods then this is your opportunity to make one yourself. The recipe is gluten-free and you can choose if you want cow or goat cheese in it (of which ones we have Amaaaazing artisan providers in our platform) or the Vegan option which I like very very much as well. #costarica #vegan #casserole
(Makes one medium glass pyrex, about 6 medium portions)
Broccoli / 1 small u
Crimini Mushrooms / 1 box
Onions / 2 small u
Sweet peppers / 2 u
Asparagus / 2 rolls
Garlic / 1 u
Mini zucchinis / 1 bag
Coconut milk / 1 liter
Coconut oil / as needed
Himalayan Salt / as needed
Black pepper / as needed
Dry thyme/ 1 teaspoon
Nutritional yeast/ 1/2 cup
Almonds / 200 grs
Rice / 2 cups ( measured when is raw)
Cook rice regularly and set aside until is cold.
Chop finely the garlic and almonds. Cut in julienne the red pepper and onions. Slice the mushrooms, broccoli flowers, and mini zucchinis.
Cut asparagus in half, so they are about 4 cms long each one.
Sauté the garlic, onions, and sweet peppers at high temperature until gold, add the coconut milk, salt, pepper, and thyme, bring the temperature to medium and stir for about 10 mins, you can add any kind of flour you have in your kitchen dissolved in water first for thickening. Set aside.
Sauté at high temperature with coconut oil each one of the next vegetables separately: broccoli, mushrooms, asparagus, and mini zucchinis. JUST a little bit, they finished cooking in the oven.
Mix all the pre-cooked veggies in a bowl.
In the greased pyrex place a layer of the sauce, then rice, then mixed vegetables, then more sauce, and last a third of cheese or nutritional yeast. Repeat process one more time. On top also add the chopped almonds. Bake at medium temperature for about 20 minutes. Broil carefully on top at the end for a few more minutes.
Enjoy with your favorite salad aside!
Contributed by Maria Aragon