Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan.
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, vickys greek-style rice moussaka, gf df ef sf nf vegan. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It's appreciated by millions daily. Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan is something that I've loved my entire life. They're nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook vickys greek-style rice moussaka, gf df ef sf nf vegan using 21 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:
- {Make ready 2 of medium aubergine / eggplant.
- {Make ready 1 of salt as required, you'll need a fair amount.
- {Make ready 2 tbsp of olive oil.
- {Take 100 grams of white mushrooms, finely sliced.
- {Make ready 6 of spring onions / scallions, finely sliced.
- {Take 2 clove of garlic, crushed.
- {Get 2 tbsp of dry white wine.
- {Take 400 grams of can of chopped tomatoes.
- {Take 2 tsp of tomato puree / paste.
- {Prepare 1/2 tsp of ground cinnamon.
- {Prepare 1 tsp of sugar.
- {Prepare 2 tbsp of finely chopped fresh parsley.
- {Take 375 grams of cooked short-grain white rice.
- {Get 2 tbsp of parmesan-style cheese, finely grated (I use vegan brand Veganic).
- {Take of Sauce.
- {Make ready 60 grams of sunflower spread / butter.
- {Take 50 grams of corn starch / cornflour.
- {Take 320 ml of light coconut milk.
- {Take 120 ml of coconut cream.
- {Take 2 tbsp of parmesan-style cheese, grated.
- {Take 1/2 tsp of ground nutmeg.
Instructions 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 is going to wrap this up with this special food vickys greek-style rice moussaka, gf df ef sf nf vegan recipe. Thank you very much for your time. I'm confident you will 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. Thank you for reading. Go on get cooking!