For the farofa
2 tablespoons of olive oil
1 tablespoon of fresh thyme, chopped
1 1/2 cups of Italian breadcrumbs
Salt to taste
For the rice
2 tablespoons of olive oil
2 cloves of garlic, minced
3 tomatoes, seeded and chopped
2 small zucchinis, sliced into thin strips
Salt to taste
1/2 cup of creamy ricotta cheese (125 g)
6 cups of cooked white rice
Sliced zucchini and a sprig of thyme for garnish
For the farofa
2 tablespoons of olive oil
1 tablespoon of fresh thyme, chopped
1 1/2 cups of Italian breadcrumbs
Salt to taste
For the rice
2 tablespoons of olive oil
2 cloves of garlic, minced
3 tomatoes, seeded and chopped
2 small zucchinis, sliced into thin strips
Salt to taste
1/2 cup of creamy ricotta cheese (125 g)
6 cups of cooked white rice
Sliced zucchini and a sprig of thyme for garnish
Prepare the farofa
In a small skillet, heat the olive oil and sauté the thyme and breadcrumbs for 2 minutes, stirring with a wooden spoon until they start to brown
Season with salt
Prepare the rice
In a large saucepan, heat the olive oil and sauté the garlic until it's lightly browned
Add the tomato, zucchini, and salt and cook for 5-10 minutes or until the rice is al dente
In a bowl, mix the ricotta cheese with the cooked rice and add the roasted vegetable mixture
Arrange in a greased baking dish
Top with the farofa and bake in a preheated oven at 200°C for 15 minutes or until the rice is heated through
Garnish with sliced zucchini and a sprig of thyme.
