Brown rice pizzaiola is baked rice with mozzarella, melty and flavorful yet light, made with deamidated rice [suitable for those with hyperglycemia].
Let’s go in order!
Brown rice and glycemic index, which one to choose? Plus: how to deamidate rice.
• I chose a brown rice, specifically ‘parboiled brown rice with more taste and fiber cooking time 10 minutes’ and deamidated it.
Deamidation varies the cooking times of rice significantly, in this case from 10 minutes to about 3-5 according to the desired consistency.
• I continued with the preparation of the risotto and added tomato sauce.
With a clever idea: using a mozzarella roll instead of mozzarella; it is perfect:
• as texture [it doesn’t release water];
• as quantity [one roll of 130 g for two servings];
and it perfectly and evenly covers the rice.
Alternatively, you can use light mozzarella cut into slices, but be aware of the abundant water released during cooking.
Baked brown rice pizzaiola is a one-dish meal as it concentrates the characteristics that distinguish a balanced meal into a single course.
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 5.64 oz parboiled brown rice (cooking 10')
- 0.42 cup water
- 1 pinch salt
- 2 fillets anchovies (drained)
- 1 small glass white wine
- 2 tbsp Parmigiano Reggiano (grated)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste tomato sauce (homemade)
- 4.59 oz mozzarella (sheet)
- to taste tomato sauce (homemade)
- to taste oregano
- 1 pinch mixed peppercorns (with grinder)
Tools
- 1 Strainer
- 1 Bowl
- 1 Baking pan 20×20 cm square
- Parchment paper
Preparation
Rinse the rice to partially remove starch, then:
• soak the rice in a bowl with cold water for 2 hours;
• stir occasionally;
• change the water a couple of times;
• rinse thoroughly under running water before use.
Once the deamidation process is complete, drain the rice thoroughly by pouring it into a strainer.
If you taste a grain, you will feel like eating rice that has undergone a preliminary cooking.
In a saucepan, pour:
• 100 ml of water;
• a pinch of salt;
and bring to a boil.
Drain the anchovies well and dry them on a sheet of kitchen paper.
Cut the well-drained anchovies into pieces.
In a hot pan, pour the deamidated rice and toast or rather heat it [it’s similar to pre-cooked rice, so the grains will never get as hot as if they were raw].
Deglaze with white wine and continue stirring until completely evaporated.
Lower the heat, pour the boiling water into the pan, and mix.
Continue stirring with a silicone spatula.
Continue stirring for 3-5 minutes instead of 10 until the rice has absorbed almost all the broth.
I stopped at 3.
Turn off the heat, add the grated cheese, and stir to mix.
If necessary, adjust salt and grind the pepper.
Add the tomato sauce [amount to taste] and the anchovies and mix.
Cover with a lid and let rest for 2-3 minutes.
Line a baking pan with crumpled parchment paper; I used a 20 cm x 20 cm square pan.
Pour the rice into the pan and level it with a silicone spatula.
Drain and lay the mozzarella sheet over the rice.
Distribute on top:
• to taste tomato sauce;
• plenty of oregano;
and grind the pepper.
Briefly preheat the oven.
Bake at 356°F (180°C) in a fan oven for about 15-20 minutes until the mozzarella becomes melty.
Plate.
Your baked brown rice pizzaiola is ready.
Enjoy your meal!
Notes
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combinations indicated in your meal plan.
***
Join the Facebook Page connected to the Blog → A zucchero zero – Facebook Page.
Subscribe to the Telegram channel to receive the recipe of the day and more… → A zucchero zero – Telegram.
***
DO NOT COPY AND PASTE MATERIAL FROM THE BLOG in general and especially ON SOCIAL PROFILES AND GROUPS [photos, ingredients, procedure – NOT EVEN IN SUMMARY FORM]: it is correct to share your photos of the recipes made by indicating the source, that is, linking the blog where the full recipe can be read.
FOR COPYRIGHT REASONS AND ALSO FOR THE HARD WORK BEHIND IT.
