Hello everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan. one of my favorites recipe This time, I am going to make it a little bit tasty. This will be really deliciou

The Ingredients needed to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:

1. It’s 2 of medium aubergine / eggplant
2. It’s 1 of salt as required, youll need a fair amount
3. Prepare 2 tbsp of olive oil
4. You need 100 grams of white mushrooms, finely sliced
5. You need 6 of spring onions / scallions, finely sliced
6. Prepare 2 clove of garlic, crushed
7. Prepare 2 tbsp of dry white wine
8. It’s 400 grams of can of chopped tomatoes
9. Prepare 2 tsp of tomato puree / paste
10. You need 1/2 tsp of ground cinnamon
11. Prepare 1 tsp of sugar
12. You need 2 tbsp of finely chopped fresh parsley
13. Prepare 375 grams of cooked short-grain white rice
14. You need 2 tbsp of parmesan-style cheese, finely grated (I use vegan brand Veganic)
15. It’s of Sauce
16. It’s 60 grams of sunflower spread / butter
17. It’s 50 grams of corn starch / cornflour
18. You need 320 ml of light coconut milk
19. It’s 120 ml of coconut cream
20. You need 2 tbsp of parmesan-style cheese, grated
21. Prepare 1/2 tsp of ground nutmeg

Step 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 with this special food Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!