Monday, August 10, 2009

Squash Pudding

Or, as I think of it, ersatz gratin. My daughter came up with "squash pudding" to describe what I threw together last night: one layer of leftover brown rice, topped with sliced squash, all of it baked for about an hour in a mixture of 4 eggs, a dollop of ricotta, a handful of grated gruyere, a little milk, salt, and pepper. It was delicious; we had it with roasted cauliflower.

1 comment:

Anonymous said...

OK so now you are inspiring me -- first you promoted brown rice until I too have succumbed to its all-purposed goodness and consequently have leftovers of the stuff and now you have provided another way to serve it up . I am going to add Red peppers and onions. Zila