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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vickys greek-style rice moussaka, gf df ef sf nf vegan. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. 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:
  1. Take 2 medium aubergine / eggplant
  2. Prepare 1 salt as required, you'll need a fair amount
  3. Make ready 2 tbsp olive oil
  4. Make ready 100 grams white mushrooms, finely sliced
  5. Take 6 spring onions / scallions, finely sliced
  6. Make ready 2 clove garlic, crushed
  7. Prepare 2 tbsp dry white wine
  8. Get 400 grams can of chopped tomatoes
  9. Get 2 tsp tomato puree / paste
  10. Prepare 1/2 tsp ground cinnamon
  11. Take 1 tsp sugar
  12. Take 2 tbsp finely chopped fresh parsley
  13. Take 375 grams cooked short-grain white rice
  14. Prepare 2 tbsp parmesan-style cheese, finely grated (I use vegan brand Veganic)
  15. Prepare Sauce
  16. Get 60 grams sunflower spread / butter
  17. Make ready 50 grams corn starch / cornflour
  18. Get 320 ml light coconut milk
  19. Get 120 ml coconut cream
  20. Get 2 tbsp parmesan-style cheese, grated
  21. Get 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 for this exceptional food vickys greek-style rice moussaka, gf df ef sf nf vegan recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!