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Baked tiella rice
Baked tiella rice
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Total Time:
1 hour 30 minutes
Cook a versatile and budget-friendly dish with seasonal produce that cooks with the rice, creating a flavorful meal to enjoy with loved ones.
Ingredients:
  • 300 g potatoes
  • 1 onion
  • 1 clove of garlic
  • 2 sticks of celery
  • 400 g ripe cherry tomatoes
  • 1 bunch of fresh flat-leaf parsley (30g)
  • 60 g Parmesan cheese
  • 400 ml Prosecco
  • extra virgin olive oil
  • 500 g long-grain rice
  • 750 g mussels scrubbed, debearded, from sustainable sources
  • 1 courgette
Instructions:
  • Preheat the oven to 200°C/400°F. Peel and quarter the potatoes, then slice them into thin coins. Place in an ovenproof dish. Finely chop the onion, garlic, celery, tomatoes, and parsley together. Grate half the Parmesan and add to the dish with Prosecco and olive oil. Stir in rice, season, and mix well. Check the mussels and discard any open ones. Shuck the raw mussels if desired or steam them in a hot pan until they open. Add mussels to the dish. Layer sliced courgette on top and grate remaining Parmesan. Bake for 45 minutes until golden. Let it rest for 10 minutes before serving.

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