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Receta

Rice and vegetable lasagna

Different and unique, this rice and vegetable lasagna is a healthy and delicious dish.

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10
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Ingredientes

Ingredients

    2 cups Morelos rice Verde Valle®
    4 cups chicken soup
    1 tablespoon oil
    1 garlic clove, chopped
    ½ onion, finely chopped
    1 garlic clove, chopped
    1 celery stalk, finely chopped
    1 carrot, finely chopped
    1 tablespoon butter
    1 tablespoon olive oil
    2 "chiles poblanos", grilled, clean and chopped in strips
    ½ cup corn grains
    2 pumpkins, sliced
    1 squash blossom bunch
    Salt and pepper to your liking
    3 tomaoes, grilled
    1 cup tomato pureé
    2 tablespoons italian spices
    1 tablespoon chicken soup
    1 thyme branch
    ½ k cream
    1 ½ cup parmesan cheese, grated
Preparación

Preparation

HEAT oil in a deep bottom pot, fry garlic until it gets browned, take away and add the rice moving for a minute; add chicken soup, once it boils, cover it. Reduce heat, season and let the soup consumes and rice gets cooked. Settle.

HEAT in a pan butter and oil, fry the onion and garlics until they get transparent. Add celery and carrot, fry for a few minutes. Add poblano strips and corn grains. Blend and strain tomatoes, add them and let it cook for 5 minutes. Add the tomato pureé, spices, chicken soup, thyme, pumpkins and squash blossoms. Reduce heat and cook until everything gets seasoned.

PLACE in a container a layer of rice, one of vegetables a little bit of cream and cheese.

PLACE another layer of rice, vegetables, cream and cheese.

BAKE at 180º C for 15 minutes or until it gets hot.

TAKE OUT and serve immediately.

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