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Thursday, 04 October 2007 |
A Tian, like a casserole is a dish named for the container in which it
is baked, in this case a shallow, ceramic dish that provides lots of
surface area for food to brown on top. With a green salad, the dish
makes an excellent hot lunch or a light supper. Think of it as a quiche
without a crust.
1 medium onion, peeled and finely chopped
1 tablespoon olive oil
1 2-pound winter squash, or a piece of Hubbard squash
1 cup short grain rice (pearl rice or Arborio preferred)
2 cups boiling water
4 ounces ham, optional
3 eggs, lightly beaten
1 cup grated Gruyere, or other cheese
2 teaspoons kosher salt
1 teaspoon dried thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1.) Butter an oven proof shallow, 6 cup baking dish and preheat oven to 375.
2.) In a heavy pot over medium heat, sauté onion in olive oil until very soft and just beginning to color.
3.)
Quarter the squash, peel the sections and scrape out the seeds and
their strings. Cut what remains into 1-inch chunks and add to the pot
with the onions. Stir in the rice and boiling water and cook 10
minutes. Off the heat, stir in the eggs, cheese, salt, thyme, pepper
and nutmeg.
4.) Transfer the mixture to the buttered baking dish
and bake until the rice is tender and the mixture is browned and set.
Serve warm.
Copyright, Greg Atkinson, 2007
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