RCI-SP.005.0118.001
Vegetarian Moussaka I
Vegetarian Moussaka I from the Recidemia collection
Prep10 min
Cook5 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- marrow vegetables2 unit
- 1 cup
- big carrots4 unit
- 4 unit
- 200 g
- 200 g
- 1 unit
- 1 unit
- 1 unit
- bunch of spring onions1 unit
- 1 unit
- 50 g
Method
1
Peel and slice the marrow vegetables into thin rounds. Peel and dice the potatoes and carrots into small, even pieces.
2
Rinse the rice under cold water until the water runs clear, then drain thoroughly.
3 minutes
3
Heat the butter in a large heavy-bottomed pan or skillet over medium heat, then add the diced potatoes and carrots.
8 minutes
4
Add the rice to the pan and stir continuously for 2 minutes to coat with butter and lightly toast.
2 minutes
5
Pour in enough water to cover the rice by one inch, then season with salt, black pepper, and curry to taste.
1 minutes
6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is nearly tender.
15 minutes
7
Stir in the fresh peas, sweet corn, and sliced marrow vegetables, mixing gently to combine.
2 minutes
8
Continue cooking covered over low heat for 10 more minutes until the vegetables are tender and the liquid is absorbed.
10 minutes
9
Chop the spring onions and dill finely, then stir them into the moussaka just before serving.
2 minutes
10
Taste and adjust seasoning with additional salt, pepper, and curry if needed, then transfer to a serving dish.