Preparation : 41 minutes
Thermomix : 30 seconds
Serving : 4 - 6
A recipe from Fannélie Stammégna, Thermomix Canada
500 g butternut cubed
100 g jalapeno cheddar cheese cubed
300 g water
1 tbs of chicken stock paste (Thermomix)
250 g of cream 15% or 35%
120 g of parboiled rice
2 tbs of flax seeds
2 tbs pumpkin seeds
2 tbs of sunflower seeds
square baking dish 8 inch (20x20 cm)
salt and pepper to taste
- Preheat oven to 375°F
- Place butternut and cheese cubes into the bowl and mix 10s / speed 5.
- Add the eggs, water, cream, rice (uncooked), the stock, salt and pepper and combine 20s / reverse blades / speed 3.
- Pour into a prepared baking dish and bake for 40 minutes. In the centre of the oven.
- At half the cooking time (20 minutes aprox.) open the oven and add the grain mixture on top of the gratin. Continue cooking for the other 20 min.
- Serve hot.
Make this gratin with some leftover chicken or ham, by adding it at step 3.
Use zucchinis or pumpkin instead of butternut.Parboiled rice is perfect for this dish, since it resists better than basmati rice.
You can also use vegetable stock instead of chicken stock