Tomato Zucchini Brown Rice Gratin
I remembered J liked Tomato Zucchini Rice Gratin that I made last summer. I cooked it again but with brown rice. Like last time, I increased the amount of rice. In the rice and sauteed onion mixture, I added Gruyere cheese along with Parmigiano-Reggiano, yellow mustard powder, and Worcestershire sauce. I skipped all eggs and the dish turned out very well. Roasted vegetables with cheesy savory rice were irresistible. I am sure I will revisit this dish pretty soon.
