Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan
Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys greek-style rice moussaka, gf df ef sf nf vegan. One of my favorites food recipes. This time, I’m gonna 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 favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have 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:
  1. Take 2 medium aubergine / eggplant
  2. Make ready 1 salt as required, you'll need a fair amount
  3. Get 2 tbsp olive oil
  4. Take 100 grams white mushrooms, finely sliced
  5. Get 6 spring onions / scallions, finely sliced
  6. Take 2 clove garlic, crushed
  7. Get 2 tbsp dry white wine
  8. Take 400 grams can of chopped tomatoes
  9. Get 2 tsp tomato puree / paste
  10. Get 1/2 tsp ground cinnamon
  11. Get 1 tsp sugar
  12. Take 2 tbsp finely chopped fresh parsley
  13. Make ready 375 grams cooked short-grain white rice
  14. Prepare 2 tbsp parmesan-style cheese, finely grated (I use vegan brand Veganic)
  15. Make ready Sauce
  16. Get 60 grams sunflower spread / butter
  17. Prepare 50 grams corn starch / cornflour
  18. Make ready 320 ml light coconut milk
  19. Get 120 ml coconut cream
  20. Make ready 2 tbsp parmesan-style cheese, grated
  21. Make ready 1/2 tsp ground nutmeg
Steps to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:
  1. Slice the aubergine into half cm thick rounds
  2. Place in a colander or strainer, generously sprinkle with salt and let stand for 30 minutes so the salt draws out the bitter moisture
  3. Rinse the slices well under cold water then pat dry
  4. Heat half of the oil in a pan and cook off the garlic, onion and mushrooms until softened
  5. Add the wine and stir in, cooking until it has evaporated. Add the can of chopped tomatoes, puree, cinnamon, sugar and parsley
  6. Simmer uncovered until slightly reduced then stir in the cooked rice and parmesan and remove from the heat
  7. 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
  8. Preheat the oven to gas 4 / 180C / 350°F
  9. To make the sauce, melt the butter over a medium heat and stir in the corn starch
  10. Gradually add in the milk and cream, whisking continuously until thickened
  11. Remove from the heat and stir in the parmesan
  12. Grease a 2 litre casserole dish. Place 1/3 of the aubergine slices over the bottom
  13. Spread 1/2 of the rice mixture on top
  14. Repeat by layering 1/2 of the remaining aubergine slices, the rest of the rice mixture then top with the last of the aubergine
  15. Pour the sauce on top and sprinkle with the nutmeg. Bake uncovered for 30 minutes

So that’s going to wrap it up with this exceptional food vickys greek-style rice moussaka, gf df ef sf nf vegan recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!