Yellow Squash and Rice Gratin

From Martha Rose Shulman

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1⁄2 cup long grain rice or 1⁄2 cup arborio rice
• 2  tablespoons extra virgin olive oil
•  salt
• 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

Directions

1. Bring 1 cup water to boil in a 1-quart lidded saucepan.
2. Add in the rice and ¼ teaspoon salt.
3. When the water returns to a boil, stir once and only once, turn the heat down to low, and cover the pot tightly.
4. Simmer 15 minutes, until the water has evaporated.
5. Turn off the heat; uncover the pot, and cover the top with a clean dish towel.
6. Return the lid to the pot and let sit for 10 minutes undisturbed.
7. Preheat the oven to 375°; brush a 2-quart baking or gratin dish with olive oil.
8. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
9. Add in the onion, stir/saute 5 minutes or until tender.
10. Add in the squash, garlic, salt, and pepper; stir/saute 8-10 minutes, until the squash is tender but not mushy.
11. Remove from the heat and let cool slightly.
12. Beat the eggs in a bowl; stir in the squash mixture, cheese, parsley, rice, and thyme.
13. Stir together, taste, and add more salt and pepper, if needed.
14. Transfer mixture to a baking dish; sprinkle breadcrumbs over the top and drizzle on the remaining 1 tablespoon olive oil.
15. Bake for 45 mintues or until firm and browned on the top.
16. Cool on a rack; serve warm or at room temperature.