Sunday, December 20, 2009

rice, squash, greens and leek bake. hello winter in CA.

1 1/2 cups white rice
1 bunch kale, stems removed
4 slices prosciutto
1/2 butternut squash, peeled and thinly sliced
1 leek, thinly sliced
1/2 cup panko bread crumbs
2/3 lb parrano cheese, shredded and divided equally
2 cups milk
3 eggs
1 1/4 cups vegetable stock
2 Tbsp butter
2 Tbsp flour
1 1/2 tsp dried thyme
dash of nutmeg
salt and pepper to taste

Preheat oven to 350. Layer the bottom of a large casserole dish with uncooked white rice. Next spread the kale leaves over the rice to cover completely. Then top with slices of prosciutto. Next up is the butternut squash, then pour the beschemel over the whole thing. OMG! We forgot the sauce! Make a light roux by melting 2 Tbsp butter in a small sauce pan. Stir in 2 Tbsp flour and whisk to incorporate. Whisk in the milk and veggie broth. Temper in the eggs, by beating them in a small bowl and pouring a small amount of the hot milk into that small bowl. This will ensure that the eggs do not scramble. Add the tempered eggs to the sauce. Right before the sauce comes to a boil, whisk in 1/2 of the Parrano cheese. Dump the sauce over the casserole. Next toast the breadcrumbs and leeks together for a few minutes. Layer the leek and breadcrumb mixture on top of the casserole then cover with the remaining cheese. Cover with foil and bake for 35 minutes, then remove the foil and bake for another 10 minutes. Wait 5 minutes before you slice into it!

P.S. CSA Delivery blog does not support the ehm... use of a sort-of-illegal-but-pretty-much-decriminalized-in-CA drug. But if we did, then we would eat this right out the dish with two forks and not call for shitty pizza or take out noodles. Well, we might get noodles AND eat this dish together. BLAM.

The rice in this dish gets all milky and cheesy. The layers stay intact. OMG, I wish I could eat this year round and still be sustainable. Actually, this would probably work with lots of different veggies. If you are looking to do it vegan: Sub- Earth Balance, Lightlife Tempeh Bacon, and unsweetened soy milk, egg replacer, or corn starch. The cheese? Well thats up to you and your proximity to "decent" vegan cheese.

1 comment:

  1. Both this and the sandwiches look fantastic! With winter -- or, as I've come to think of it, the Weeks of Darkness and Kale -- now upon us, it's great to see some novel and yummy uses for kale.