Rice, Zucchini and Potato Bake

Recipe courtesy of Cook Ahead by Justine Schofield, published by Plum, RRP: $44.99, photography by Rob Palmer

When I was travelling through Puglia in Italy many moons ago, I had the most wonderful tiella – a layered mussel, rice and potato bake. I remember enjoying it by the seaside, amazed at its simplicity and depth, with such comforting flavours. I’ve recreated this recipe as a just-as-delicious vegetarian version. I’ve also adapted it to make it freezer-friendly; so when in need of a light lunch, simply reheat a portion and serve with a salad. This makes a great side dish served with grilled fish or meat, too.

Serves 4

Ingredients

• 80 ml (1/3 cup) extra-virgin olive oil, plus extra for greasing
• 400 g can whole peeled tomatoes, drained
• 1 garlic clove, finely chopped
• 165 g (3/4 cup) arborio rice
• 3 large desiree potatoes, peeled and cut into 3 mm thick slices
• 2 zucchini, sliced lengthways into 3 mm strips
• salt flakes and freshly ground black pepper
• 1 litre (4 cups) chicken or vegetable stock
• 160 g (about 1 2/3 cups, loosely packed) freshly grated pecorino or parmesan
• 40 g (1/2 cup) fresh or panko breadcrumbs
• handful of basil leaves, to serve (optional)
• green salad, to serve

Preheat the oven to 180C fan-forced. Lightly grease a large baking dish (approximately 5 litres) with a little olive oil.

Crush and tear the tomatoes in a bowl. Combine with the garlic and rice, then set aside.

Add one layer of potato to the dish, followed by a layer of zucchini.
Season with salt and pepper. Now add half the rice and tomato mixture and a generous drizzle of olive oil.

Repeat this process, filling up the dish and holding off on the cheese and breadcrumbs until the last layer. Carefully pour the stock into the corners of the dish so the layers are just covered. If there is not enough liquid, simply add a little water. Sprinkle on the cheese and breadcrumbs.

Cover the dish with foil and bake for 1 hour. Remove the foil and bake for a further 30 minutes or until golden brown on top and the potato and rice are cooked.

Serve as is with a sprinkle of basil, if using, and a simple green salad.

Freeze Portion the bake into airtight containers. Cool, seal, label and date. Freeze for up to 3 months.

Thaw Thaw the bake overnight in the fridge.

Reheat Place the bake in an ovenproof dish, cover with foil and reheat in the oven at 180C fan-forced for 15–20 minutes or until heated through. Alternatively, microwave the bake on high for 2–3 minutes.