Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, vickys greek-style rice moussaka, gf df ef sf nf vegan. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have vickys greek-style rice moussaka, gf df ef sf nf vegan using 21 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:
- Prepare medium aubergine / eggplant
- Take salt as required, you'll need a fair amount
- Prepare olive oil
- Prepare white mushrooms, finely sliced
- Prepare spring onions / scallions, finely sliced
- Take garlic, crushed
- Get dry white wine
- Take can of chopped tomatoes
- Get tomato puree / paste
- Make ready ground cinnamon
- Prepare sugar
- Take finely chopped fresh parsley
- Make ready cooked short-grain white rice
- Make ready parmesan-style cheese, finely grated (I use vegan brand Veganic)
- Prepare Sauce
- Take sunflower spread / butter
- Prepare corn starch / cornflour
- Get light coconut milk
- Get coconut cream
- Get parmesan-style cheese, grated
- Make ready ground nutmeg
Steps to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:
- Slice the aubergine into half cm thick rounds
- Place in a colander or strainer, generously sprinkle with salt and let stand for 30 minutes so the salt draws out the bitter moisture
- Rinse the slices well under cold water then pat dry
- Heat half of the oil in a pan and cook off the garlic, onion and mushrooms until softened
- Add the wine and stir in, cooking until it has evaporated. Add the can of chopped tomatoes, puree, cinnamon, sugar and parsley
- Simmer uncovered until slightly reduced then stir in the cooked rice and parmesan and remove from the heat
- Meanwhile drizzle the other half of the oil into a baking tray and rub each aubergine slice in it. Put under the grill / broiler until each side is lightly coloured
- Preheat the oven to gas 4 / 180C / 350°F
- To make the sauce, melt the butter over a medium heat and stir in the corn starch
- Gradually add in the milk and cream, whisking continuously until thickened
- Remove from the heat and stir in the parmesan
- Grease a 2 litre casserole dish. Place 1/3 of the aubergine slices over the bottom
- Spread 1/2 of the rice mixture on top
- Repeat by layering 1/2 of the remaining aubergine slices, the rest of the rice mixture then top with the last of the aubergine
- Pour the sauce on top and sprinkle with the nutmeg. Bake uncovered for 30 minutes
So that’s going to wrap it up for this special food vickys greek-style rice moussaka, gf df ef sf nf vegan recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!