Since I’ve been telling you what a fan I am of vegetables recently, I thought it was about time I gave you another recipe using vegetables. This one is always a winner. It is a good recipe for vegetarians and is also gluten free.
The benefit is it can be prepared a day ahead and kept covered in the fridge till needed. You can also freeze it. It will keep for 3-4 weeks.
It is however, unsuitable to microwave. The other disadvantage is it not suitable for those on a dairy free diet.
Mixed Vegetable Au Gratin
8 ounces Jap or Kent Pumpkin
8 ounces broccoli, chopped
2 tablespoons butter or margarine
1 large Spanish onion, thinly sliced
2 and half cups of skim milk
Half cup rice bran
15 ounces can of either kidney beans or cannelloni beans, well rinsed and drained
Three quarters cup low fat cottage cheese
Three quarters cup low fat tasty cheese, grated
1-1 and a half cups brown rice crumbs
Extra 4 tablespoons melted butter or margarine
2 tablespoons fresh chopped parsley
Steam or boil pumpkin, carrot and broccoli, until just tender. Drain.
Melt butter or margarine in a large pan. Add onion, stirring over high heat for 2-3 minutes or until onion is transparent.
Stir in combined skim milk and the rice bran. Stir while cooking over medium heat for 2-3 or until mixture boils and thickens.
Remove from stove. Add all vegetables and beans with half of the two types of cheeses. Mix well.
Spread mixture into a greased ovenproof dish. You will need one that is shallow, but about 8 cup size.
Sprinkle with rice crumbs mixed well with extra butter or margarine, parsley and remaining cheese.
Bake in a moderate over for 25-30 minutes, or until the topping is golden.
Serves 4 as a main course.