1 medium onion (100 g), finely chopped
2 cloves of garlic, minced
5 tablespoons of butter
4 tablespoons of olive oil
3 cups of uncooked rice (600 g)
2 cups of dry red wine (480 ml)
3 tablets of chicken broth dissolved in 6 cups of boiling water (1.4 liters)
1 tablespoon of salt
4 tablespoons of chopped parsley
2 tablespoons of finely chopped green onion
4 tablespoons of grated Parmesan cheese
10 ripe bananas (750 g), sliced
Butter (for greasing)
5 cups of grated mozzarella cheese (500 g)
3 medium tomatoes (360 g), sliced into thin rounds
1/2 teaspoon of fresh oregano
1 medium onion (100 g), finely chopped
2 cloves of garlic, minced
5 tablespoons of butter
4 tablespoons of olive oil
3 cups of uncooked rice (600 g)
2 cups of dry red wine (480 ml)
3 tablets of chicken broth dissolved in 6 cups of boiling water (1.4 liters)
1 tablespoon of salt
4 tablespoons of chopped parsley
2 tablespoons of finely chopped green onion
4 tablespoons of grated Parmesan cheese
10 ripe bananas (750 g), sliced
Butter (for greasing)
5 cups of grated mozzarella cheese (500 g)
3 medium tomatoes (360 g), sliced into thin rounds
1/2 teaspoon of fresh oregano
In a large saucepan, heat the onion, garlic, 1 tablespoon of butter, and 3 tablespoons of olive oil over low heat, stirring occasionally, until the onion is soft (about 5 minutes)
Add the rice and cook over high heat, stirring constantly, until it is golden brown
Add the wine and let it simmer until it has evaporated completely
Add the chicken broth and season with salt
Cover the saucepan and cook over low heat until the rice is tender
Add 1 tablespoon of butter, parsley, green onion, and Parmesan cheese, stirring well, then remove from heat
Peel each banana and cut it in half lengthwise
In a large skillet, melt 2 tablespoons of butter and remaining olive oil over medium heat, then cook the bananas for about 2 minutes on each side, or until caramelized
Set aside
Preheat the oven to 400°F (200°C)
Grease a 22.5 cm x 35 cm baking dish with butter
Spread half of the rice mixture in the dish and top with half of the mozzarella cheese and tomato slices
Top with the remaining rice mixture, followed by the remaining mozzarella cheese and banana slices
Sprinkle with oregano and place in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly
Serve.
