Delicious Gluten-Free Baked Brown Rice & Vegetable Gratins How to Photos

Saute in olive oil, garlic, onions, carrots, yams, celery, add tomato sauce and artichoke hearts, capers, zucchini, bell peppers thyme Herbes d'Provence and rosemary and simmer for 30 mins

In an oiled ovenproof dish place a layer or cooked brown rice, top with the vegetables and sauce. Add a layer of grated cheese and top with more rice. Top with more grated cheese, bake in a 375f oven for 20-25mins or until golden brown and bubbling.

Remove from oven and drizzle with extra virgin olive oil, serve warm. (I underbaked mine as the client is going to reheat).

These are a great way to ensure the family eats more whole grains, in place of rice use cooked quinoa, buckwheat groats (My fave.), millet and barley.

Also use whatever vegetables are growing seasonally in your neck of the world (this blog is reg read in over 118 countries).

For a Vegan style gratin omit the cheese and replace with ground raw nuts, bake for same amount of time.