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