Peppers and zucchini layer: 1 lb. sweet red peppers 1 lb. yellow zucchini 2 tsp. salt additional salt and pepper to taste If there are no yellow zucchini available, you can use green ones, or replace the zucchini with yellow peppers. Wash and halve peppers. Seed and remove white ribs, then cut in large pieces. Grate or whirl briefly in food processor to get finer pieces (don't over-chop!). Let drain in a sieve for about 20 minutes , then microwave until just tender, drain off any remaining liquid and set aside. Shred the zucchini with grater, then place in a sieve. Sprinkle with 2 tsp. salt and toss lightly. Let drain in a sieve for 20 minutes, then rinse thoroughly with cold water. Place on paper towels to drain thoroughly. Combine peppers and zucchini in frying pan. Sauté gently to dry slightly, pouring off any remaining liquid once the vegetables are cooked. Set aside to cool slightly. Rice layers: 2 and 1/2 cups of cooked and cooled rice 3 Tbsp. chopped fresh dill 1 Tbsp. chopped parsley 3 hard boiled eggs, cooled and shredded on grater 2 Tbsp. minced shallots Soften the shallots by frying briefly or in microwave for 30 seconds on high. Combine all ingredients and season mixture to taste. Set aside. Carrot layer: 2 cups finely julienned carrots salt, pepper to taste Either stir fry or microwave the carrots until just tender. Microwave works best as you don't have to add more fat. Set aside to cool. Broccoli layer: 2 cups finely chopped broccoli salt and pepper Chop the broccoli in the food processor until quite fine. Season and cook in microwave until heated through and color has brightened. Cheese: grate one cup (or more if desired) of part skim mozzarella or Swiss cheese. Set aside. Egg mixture: Combine 6 eggs and 1 and 1/3 cups of milk in blender. Blend to combine well. Add 1 tsp. salt and 1/2 teaspoon pepper.
This recipe can be made with plain white rice, brown rice, or a flavored rice. Serve hot or cold, with tomato coulis. Season eachlayer separately to taste with salt and pepper before layering.
Pan preparation:Use a loaf pan, at least 9"" by 5"", or use two smaller ones. Butter the pan well (or spray with Pam), then line with wax paper and butter or spray again. Make a piece of tin foil large enough to cover pan, with sufficient left over to seal well. Butter or spray inside of foil.
To assemble:Preheat oven to 350. Take a larger pan and partially fill with hot water (Large enough so that the terrine pan can sit in it, and deep enough to make the water rise about half way up the sides of the terrine pan). Place in oven to warm. Use half of the rice mixture to make the bottom layer, firming down well. Sprinkle with cheese, then pour on enough egg mixture to just reach surface of rice (not cover). Repeat this process with the carrots, then the broccoli, then the peppers (drain again before adding), then the remaining rice, adding some cheese and some egg mixture after each layer.
Butter a piece of waxed paper and lay it over the top of the terrine. Cover with foil and seal edges. Place pan in water bath in oven and cook for an hour and a half. Take out, remove cover and check with knife to see that liquid has been absorbed. Let rest for ten minutes, then run knife around edges and turn out carefully, removing remaining wax paper. Serve hot or refrigerate.
Keeps well for 3 - 4 days.
Kathy Cairns