Ingredients:
For the Rice and Vegetables:
- 160 g Carolina rice
- 1 small fresh zucchini
- 1/2 eggplant
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 320 g water or vegetable stock
- 50 g white wine
- 50 g butter
- 2 tbsp tomato paste diluted in 100 g water
- 1 tsp parsley or basil
- Oregano
- Pepper
- Smoked paprika
- Olive oil
For the Béchamel Sauce:
- 60 g butter
- 60 g all-purpose flour
- 60 g milk
- 100 g feta cheese, crumbled
- 80 g melting cheese for topping
Instructions:
For the Rice and Vegetables:
- Sauté the Vegetables:
Heat olive oil and butter in a pan. Sauté the onion, garlic, and chopped vegetables for 2–3 minutes. - Add the Rice:
Stir in the rice and sauté for another 3 minutes. Deglaze the pan with white wine. - Add Liquids and Seasoning:
Pour in the diluted tomato paste, water or vegetable stock, parsley (or basil), oregano, pepper, and smoked paprika. Cook on medium heat until the rice absorbs almost all the liquid, leaving it slightly moist for the oven. - Prepare the Baking Dish:
Transfer the rice and vegetable mixture to a baking dish and spread it evenly.
For the Béchamel:
- Make the Base:
Melt the butter in a saucepan over medium heat. Gradually add the milk, stirring constantly. - Add the Flour:
Slowly whisk in the flour to avoid lumps. Cook until the sauce thickens. - Incorporate the Feta:
Stir in the crumbled feta cheese and continue mixing until fully incorporated. - Assemble:
Pour the béchamel sauce over the rice and vegetables in the baking dish. Spread it evenly and top with the grated melting cheese. - Bake:
Preheat the oven to 180–190°C (356–374°F). Bake for 30–35 minutes until the béchamel turns golden and sets.
A Creamy Delight
This oven-baked dish combines the earthiness of vegetables, the comforting heartiness of rice, and the creamy richness of béchamel enhanced with feta cheese. Perfect as a main course or a side, it’s sure to become a favorite for cozy dinners. Enjoy the melt-in-your-mouth goodness!
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