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

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, vickys greek-style rice moussaka, gf df ef sf nf vegan. It is one of my favorites food recipes. 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 foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan is something which I’ve loved my entire life.

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

To begin with this recipe, we must prepare a few components. 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 it.

Ingredients

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. Prepare 2 tbsp olive oil
4. Make ready 100 grams white mushrooms, finely sliced
5. Take 6 spring onions / scallions, finely sliced
6. Take 2 clove garlic, crushed
7. Prepare 2 tbsp dry white wine
8. Make ready 400 grams can of chopped tomatoes
9. Make ready 2 tsp tomato puree / paste
10. Prepare 1/2 tsp ground cinnamon
11. Make ready 1 tsp sugar
12. Get 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. Take Sauce
16. Prepare 60 grams sunflower spread / butter
17. Get 50 grams corn starch / cornflour
18. Prepare 320 ml light coconut milk
19. Get 120 ml coconut cream
20. Get 2 tbsp parmesan-style cheese, grated
21. Prepare 1/2 tsp ground nutmeg

Instructions

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

As simple as that Simple Way to Make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

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