Cheesy Brown Rice Gratin with Zucchini and Eggplant

  • nmchilecat Posted: 02/26/12
    Worthy of a Special Occasion

    We did not care for this too much. It was very dry and even with a whole cup of expensive cheese, it was pretty much flavorless. As a vegetarian meal goes, I guess it's nutritious, but nutritious doesn't have to mean tasteless. We will not make again.

  • constellates Posted: 02/29/12
    Worthy of a Special Occasion

    It was pretty good. The onions and garlic give it just enough aroma to be interesting. In the future I would slice the eggplant in the recipe thinner than 1 inch cubes. Maybe 1/2. Also, I used panko since I had it on hand, and light soymilk instead of half and half ... turned out fine. Since I dine alone and am on a severely calorie-restricted diet, I didn't cook anything with it, and one serving was enough to fill me up. I'll be making this again, though. Might add some spinach next time. Also, the walnuts are awesome. This is the first recipe I've made from my first issue of Cooking Light, and I'm definitely looking forward to making more!

  • JMander Posted: 02/21/12
    Worthy of a Special Occasion

    Made this for dinner tonight and it's yet again another keeper from Cooking Light. It's a vegetarian dish that leaves you full. Flavoring is excellent and the walnuts are a nice surprise.

  • KrisDeFran Posted: 02/23/12
    Worthy of a Special Occasion

    This was more delicious that I thought it would be and so easy! I roasted the veggies, cooked the rice, and sauteed the onions/garlic before I went to work. Threw it together and into the oven in a flash when I got home and it was yummy. I didn't have enough parmesean to add to the breadcrumbs but we didn't miss it one bit so I even saved a few calories there. Even my 6 year old ate it. I served it as the main dish without anything else but next time I'll make some fish to go with it (we're not vegetarians so a protein is what we are used to having most nights). This recipe has found a place in my recipe book permanently! Yum!

  • TXSuzanne Posted: 02/23/12
    Worthy of a Special Occasion

    I love this recipe! I used short grain rice and panko crumbs. Also sprinkled a little cayenne on top, but I do that a lot. Great as a vegetarian meal or could also be a side dish.

  • LowryLindsay Posted: 02/29/12
    Worthy of a Special Occasion

    Even with adding more herbs than called for in this recipe, I found this recipe rather bland and lackluster. I like the concept, but it just fell short. I tasted it before cooking and added in some cinnamon and some fresh thyme--strange combination, I know, but it worked well. The recipe was, overall, rather dry. I definitely agree on the 1/2 inch cubes instead of the 1 inch cubes. Unless the picture is taken with a giant spoon and giant rice grains, it looks like those were more 1/2 inch or even 1/4 inch dice vegetables. A squirt of hot sauce (Cholula) on the leftovers the next day improved this dish considerably, but it was still rather dry and bland.

  • Karidg Posted: 04/16/12
    Worthy of a Special Occasion

    My husband made this and it was fabulous! We followed the advice of those before us and cut the zucchini and eggplant into smaller pieces. The bread crumb mix on top was delish! We will make it in a longer pan next time and make a little extra topping to get more of that great crunch in every bite. I will add that it did need a good amount of salt and pepper and I RARLY add either to a dish. Making it again this week - double this time! ENJOY.

  • LeAnneP Posted: 03/12/12
    Worthy of a Special Occasion

    This dish was fantastic! I am gluten free, so I omitted the bread crumbs and didn't miss them at all. The walnuts added a delicious toasted flavor and nice crunch. I used fat free half and half and added a splash of heavy cream, since I had it in the fridge. The dish was moist and flavorful. It will definitely be added to my stash of favorite dishes.

  • labisson Posted: 03/08/13
    Worthy of a Special Occasion

    yum

  • Bekkalekkahi Posted: 07/31/12
    Worthy of a Special Occasion

    This is a terrific recipe. I used a little less salt and some yellow squash along with the other veggies and used fresh basil instead of the parsley.

  • kdbarton28 Posted: 04/11/12
    Worthy of a Special Occasion

    The flavor of this dish is ok and the texture is really dry. I think subbing mozzerella for the hard cheese might make it a little creamier. The main reason I will not make this dish again is the amount of time and effort it requires- too much. I was really bummed that I ended up with an overflowing sink full of dirty dishes as well. (I don't have a dishwasher so all the dirty dishes were big pain in the you-know-where.)

  • WendyReece Posted: 11/12/12
    Worthy of a Special Occasion

    We are trying to eat healthier. I am not sure eggplant will be on our favorite foods list, but the zucchini, brown rice and breadcrumbs tasted good!

  • DanaSam Posted: 07/15/12
    Worthy of a Special Occasion

    This is a great side and keeps for a few nights (only 2 of us). Great flavors and textures...I love the nutty bite.

  • portland Posted: 12/30/13
    Worthy of a Special Occasion

    very disappointed with this dish...dry and bland. liked all the ingredients, just not together.

advertisement

More From Cooking Light