Prep 30 mins
Cook 45 mins
From Martha Rose Shulman
- 1⁄2 cup long grain rice or 1⁄2 cup arborio rice
- 2 tablespoons extra virgin olive oil
- 1 medium onion, minced
- 1 lb summer squash, diced
- 2 garlic cloves, minced
- fresh ground black pepper
- 2 large eggs
- 2 ounces gruyere or 2 ounces parmesan cheese
- 1⁄2 cup chopped fresh parsley
- 1 teaspoon fresh thyme leave (or 1/2 t. dried thyme)
- 2 tablespoons dry breadcrumbs
- Bring 1 cup water to boil in a 1-quart lidded saucepan.
- Add in the rice and ¼ teaspoon salt.
- When the water returns to a boil, stir once and only once, turn the heat down to low, and cover the pot tightly.
- Simmer 15 minutes, until the water has evaporated.
- Turn off the heat; uncover the pot, and cover the top with a clean dish towel.
- Return the lid to the pot and let sit for 10 minutes undisturbed.
- Preheat the oven to 375°; brush a 2-quart baking or gratin dish with olive oil.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
- Add in the onion, stir/saute 5 minutes or until tender.
- Add in the squash, garlic, salt, and pepper; stir/saute 8-10 minutes, until the squash is tender but not mushy.
- Remove from the heat and let cool slightly.
- Beat the eggs in a bowl; stir in the squash mixture, cheese, parsley, rice, and thyme.
- Stir together, taste, and add more salt and pepper, if needed.
- Transfer mixture to a baking dish; sprinkle breadcrumbs over the top and drizzle on the remaining 1 tablespoon olive oil.
- Bake for 45 mintues or until firm and browned on the top.
- Cool on a rack; serve warm or at room temperature.