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Roast rice tart with courgettes and curry yoghurt

ingredients

servings

6

Iodized salt

to taste

Extra virgin olive oil

to taste

Curry powder

1/2 teaspoon

Greek lowfat yogurt

170 grams

Courgette

500 grams

Eggs

2 unit

Black rice

170 grams

starters from Italy

Roast rice tart with courgettes and curry yoghurt

Roast rice tart with courgettes and curry yoghurt

vegetarian with eggs source of C vitamins

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Roast rice tart with courgettes and curry yoghurt

The cake, besides being chromaticly inviting, is also very good, thanks to its proven curry and zucchini combination, which perfectly accompanies the lightly acidic flavor of yoghurt and the delicately aromatic rice wine.

Roast rice tart with courgettes and curry yoghurt step 1

step 1

First, I bled the rice, covering it with two fingers of water for twenty-five minutes.

Roast rice tart with courgettes and curry yoghurt step 2

step 2

In the end, I left it in the pot to heat up and absorb the excess water.

Roast rice tart with courgettes and curry yoghurt step 3

step 3

In short, I have tried to pull out the more starch from the rice to make it a bit sticky, as it is not so characteristic in the rice wine.

Roast rice tart with courgettes and curry yoghurt step 4

step 4

I then put it in a bowl and opened well to speed up the cooling.

Roast rice tart with courgettes and curry yoghurt step 5

step 5

Meanwhile, I cut the zucchini with two or three millimeters thick washers and cooked in a frying pan with an oil spout.

Roast rice tart with courgettes and curry yoghurt step 6

step 6

I mixed a sheet of rice with rice and pressed it well on the bottom and along the edge of the baking tray, lined with oven paper, to form the base of the cake.

Roast rice tart with courgettes and curry yoghurt step 7

step 7

I slammed the whole egg and the yolk into a bowl, combining yogurt and half a teaspoon of sweet curry.

Roast rice tart with courgettes and curry yoghurt step 8

step 8

I put the courgettes in the rice shell, poured over the egg and yogurt and baked in a 180 ° oven for about forty minutes.

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