Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
1 cup brown basmati rice
2 1/2 cups water
1/2 teaspoon salt
5 tablespoons unsalted butter
5 medium carrots, peeled and cut into chunks
1 medium yellow summer squash (about 7 ounces), cut in half lengthwise, seeds scooped and flesh cut into chunks
2 large potatoes (12 ounces), peeled and cut into chunks
1/2 cup milk
1 1/2 cups grated Parmigiano or Pecorino cheese
Preheat the oven to 350F.
Soak the basmati rice in cold water for 15 minutes. Drain the rice. Bring the 2 1/2 cups of water to a boil with the salt and 1 tablespoon of the butter. Add the rice and cook until al dente. Drain and set aside.
Place the carrots, squash, and potatoes in a pot and just barely cover the vegetables with water. Cook until very tender. Drain and transfer to a bowl. Mash the vegetables with 3 tablespoons of the remaining butter until smooth or use an immersion blender. Blend in the milk and 1/2 cup of the cheese. Fold in the rice; taste and add more salt, if necessary.
Spread the mixture into a 9 X 2-inch round greased pan. Cover the top with the remaining 1 cup of cheese and dot with the remaining 1 tablespoon of butter.
Bake uncovered for 30 to 35 minutes or until the top is nice and crusty. Serve hot.
This recipe was originally featured on show 1620 - Rice to the Occasion.