Rice Gratin with Mushroom Sauce

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Rice Gratin with Mushroom Sauce

Rice Gratin with Mushroom Sauce - Rice Casserole with Mushroom Sauce

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Health Score:
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
Ingredients
375 milliliters milk
salt
freshly ground peppers
1 tablespoon butter
75 grams Brown rice
2 eggs
2 tablespoons chopped parsley
butter (for the pan)
1 tablespoon breadcrumbs
4 Portion forms (ramekins)
button Mushroom (300 grams, fresh, cleaned and chopped)
150 milliliters dry white wine
250 milliliters Whipped cream
50 grams Sour cream
1 shallot (finely chopped)
1 garlic clove
2 tablespoons butter
salt
freshly ground peppers
2 teaspoons cornstarch
In addition
2 tablespoons blanched Vegetables (for garnishing)
How healthy are the main ingredients?
Whipped creamSour creamparsleysalteggshallot

Preparation steps

1.

Rinse rice under running water in a colander and drain.

2.

Bring milk with a pinch of salt to a boil, add rice and cook for 45 minutes on very low heat or until rice is tender and all liquid has been absorbed. Remove from heat and cool. 

3.

Whisk egg yolks with salt and pepper, add cooled rice and parsley.

4.

Butter ramekins and sprinkle with breadcrumbs. Spread rice mixture in ramekins. 

5.

Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes or until rice is golden brown.

6.

Peel shallot and garlic, chop both. Heat butter in a pan and saute shallot and garlic until soft. Add mushrooms and saute for a few minutes. Deglaze pan with wine, add cream and creme fraiche, mix well. Season with salt and pepper.

7.

Whisk cornstarch with a little water until smooth, add to mushroom sauce and bring to a boil, stirring.

8.

Arrange mushroom sauce on plates and top with inverted rice gratin, garnish with blanched julienne vegetables and serve.