This dish is wonderful with any meat and a green leafy salad.
2 Tablespoons Duck Fat
2 Onions finely sliced
4 Fat Courgettes sliced
180 Grams Basmati Rice
500 Mls Hot Chicken Stock
4 Big Tablespoons Crème Fraîche
150 Grams Emmental Cheese grated
Freshly Ground Black Pepper
Pre heat the oven to 190°C.
Melt the duck fat in a large saucepan or deep sided frying pan and add the sliced onions, cook on a low heat until soft and caramelized.
While the onions are cooking wash the rice and slice the courgettes. Add the sliced courgettes and the rice to the saucepan and mix it all together well and then pour in the stock, increase the heat for 5 minutes stirring occasionally. The mixture needs to be quite loose so add some more stock if needed.
Remove from the heat and gently add the crème fraîche and 100 grams of grated cheese. Taste and add freshly ground pepper and sea salt as required.
Lightly oil a gratin or casserole dish and tip the mixture in making sure the rice is evenly distributed. Sprinkle over the rest of the cheese and bake in the oven for about 40 minutes or until the top is golden and the rice is cooked.