This lasagne is something I make quite often, in particular when I have vegetables such as spinach, zucchini or kale that are beginning to look a little tired. There are so many vegetables you can use in this recipe – broccoli, cauliflower, eggplant, mushrooms, even peas – whatever takes your fancy, is easy to layer and pairs well with tomato and cheese.
Zucchini is such a wonderful vegetable. It’s subtle flavour makes it incredibly versatile – you can do just about anything with it – add it to pasta sauce, curries, stir fries, lasagne, pasta bakes, risotto, soup, fritters, patties, slices, savoury baked things and sweet baked things – cakes, muffins.. even pancakes. You can slice, grate, and stuff zucchinis, make zoodles or thicker style zucchini noodles slithers using a vegetable peeler. Zucchini is nice served with so many things – red meat, poultry, fish, seafood, tofu and pretty much any cheese and any vegetable. Plus, you can eat it raw or cooked.
This porridge was introduced to me years ago by a dear friend Tara. We were living together and she would cook up a batch of this rice concoction most mornings. At the time I wasn’t really a fan.. I thought it was a bit strange, and much preferred our homemade crunchy nutty muesli with real ‘umph’. But over recent years I’ve experimented with so many variations of ingredients.. and have created many different recipes for rice porridge. I now I can’t live without it! (Thank you Tara xx). I make this often, for my partner and I. He too is a fan. Apparently this porridge has “almost ruined” Weet-bix for him, almost, he says. hehe.
What’s so good about rice porridge?