I always think that blue cheese goes well with cayenne and mustard … don't you? And blue cheese with cayenne and mustard always makes a beautiful tangy gratin with brown rice and vegetables, of course.
This recipe comes almost straight from Delia Smith except for kicking up the blue cheese sauce a notch with a little spicy zip. I've served this brown rice and blue cheese gratin with cauliflower and broccoli for friends on a few occasions, and they've never been able to get over just how rich and delicious it is, so rich that you might not want to eat any cheese for the next week.
And filling too, even though everyone always goes for seconds! Although rice and vegetables are usually a side dish, don't make anything too heavy to go along with this or no one will be able to get out of their chairs! As a suggestion, try serving it with saffron-brandied lentils for a completely satisfying and tasty dinner.
|Brown Rice and Blue Cheese Gratin with Cauliflower and Broccoli|
|Recipe by Lisa Turner|
Adapted from Delia's Vegetarian Collection
Published on May 2, 2008
Rich, savory and cheesy brown rice, cauliflower and broccoli gratin with a zippy blue cheese sauce