Cheesy Rice Gratin
Cooking time
35 minutes
Calories
645kcal
Sodium
0.6g
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

150 g (5-1/4 oz.)

80 g (2-7/8 oz.)

1/4 bulb

1

a dash

a dash

2 Tbsp

1 Tbsp

250 ml (8-1/2 oz.)

2/3 tsp

40 g (1-3/8 oz.)

6

a dash

Directions

  1. Wash the rice and drain.
    Then cook in a rice cooker or on stovetop.
  2. Cut the chicken into 1 cm (1/2 in.) cubes, then season with salt and pepper.
  3. Thinly slice the onion.
  4. Remove the base from the eringi mushrooms, and cut their length in half.
    Cut into 5 mm (1/4 in.) thick pieces.
  5. Melt the butter in a frying pan and saute (2).
    When the color changes, add (3) and (4) and continue to cook.
  6. Add the flour and cook further.
    Mix in the milk, and once thickened, adjust the flavor with pepper and soy sauce.
  7. Coat a gratin dish lightly with butter (not included in ingredients), and put the cooked rice in the dish.
  8. Cover with the shredded cheese and pour on (5).
    Cut the cherry tomatoes in half, then arrange on top.
    Sprinkle with powdered cheese.
  9. Bake in an oven toaster for 7-8 minutes, or remove when lightly browned.