Italian Baked Rice and Clams
Italian Baked Rice and Clams combines the heartiness of a casserole with the fresh, briny taste of the sea, creating a symphony of flavors and textures that captivate the palate.
Ingredients
- 3 tablespoon olive oil
- 1 medium white onion chopped
- 3 garlic cloves minced
- ½ cup white wine
- 500 g 1 pound de-shelled pre-cooked clams
- 2 ½ cup chicken stock
- 250 g ½ pound potatoes, peeled and sliced thinly
- 1 cup tomatoes
- 1 ¼ cups camolino rice
- ⅓ cup parmesan
- ½ cup sharp cheese like gouda or cheddar, shredded
Instructions
- Preheat the oven to 160C/325F.
- Heat up olive oil and saute onions for 5 minutes. Mix in garlic and cook for 30 seconds. Pour in white wine and let it evaporate. Season onions with a pinch of salt and pepper, transfer onto a separate plate.3 tablespoon olive oil, 1 medium white onion, 3 garlic cloves, ½ cup white wine
- Drizzle some olive oil into a pan and add half of the sliced potatoes. Season with a pinch of salt, add half of the rice, half of the cooked onions, half of the tomatoes, half of the parmesan, season with some salt, repeat all the layers once more. Top with shredded cheese and clams. Pour chicken stock into the pan.500 g 1 pound de-shelled pre-cooked clams, 2 ½ cup chicken stock, 250 g ½ pound potatoes, peeled and sliced thinly, 1 cup tomatoes, 1 ¼ cups camolino rice, ⅓ cup parmesan, ½ cup sharp cheese
- Cover the pan with a piece of parchment and bake for 1 hour.
Nutrition
Calories: 359kcalCarbohydrates: 46gProtein: 13gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.002gCholesterol: 20mgSodium: 309mgPotassium: 442mgFiber: 2gSugar: 3gVitamin A: 386IUVitamin C: 14mgCalcium: 167mgIron: 1mg
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