Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan
Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

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.

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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:
  1. Prepare medium aubergine / eggplant
  2. Take salt as required, you'll need a fair amount
  3. Prepare olive oil
  4. Prepare white mushrooms, finely sliced
  5. Prepare spring onions / scallions, finely sliced
  6. Take garlic, crushed
  7. Get dry white wine
  8. Take can of chopped tomatoes
  9. Get tomato puree / paste
  10. Make ready ground cinnamon
  11. Prepare sugar
  12. Take finely chopped fresh parsley
  13. Make ready cooked short-grain white rice
  14. Make ready parmesan-style cheese, finely grated (I use vegan brand Veganic)
  15. Prepare Sauce
  16. Take sunflower spread / butter
  17. Prepare corn starch / cornflour
  18. Get light coconut milk
  19. Get coconut cream
  20. Get parmesan-style cheese, grated
  21. Make ready ground nutmeg
Steps to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:
  1. Slice the aubergine into half cm thick rounds
  2. Place in a colander or strainer, generously sprinkle with salt and let stand for 30 minutes so the salt draws out the bitter moisture
  3. Rinse the slices well under cold water then pat dry
  4. Heat half of the oil in a pan and cook off the garlic, onion and mushrooms until softened
  5. Add the wine and stir in, cooking until it has evaporated. Add the can of chopped tomatoes, puree, cinnamon, sugar and parsley
  6. Simmer uncovered until slightly reduced then stir in the cooked rice and parmesan and remove from the heat
  7. 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
  8. Preheat the oven to gas 4 / 180C / 350°F
  9. To make the sauce, melt the butter over a medium heat and stir in the corn starch
  10. Gradually add in the milk and cream, whisking continuously until thickened
  11. Remove from the heat and stir in the parmesan
  12. Grease a 2 litre casserole dish. Place 1/3 of the aubergine slices over the bottom
  13. Spread 1/2 of the rice mixture on top
  14. Repeat by layering 1/2 of the remaining aubergine slices, the rest of the rice mixture then top with the last of the aubergine
  15. 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!