Melted butter for greasing
1 medium onion, finely chopped (100g)
2 cloves of garlic, minced
5 tablespoons of unsalted butter
4 tablespoons of olive oil
3 cups of uncooked rice
2 cups of dry red wine
3 tablets of chicken broth dissolved in water
6 cups of boiling water
1 teaspoon of salt
4 tablespoons of chopped parsley
2 tablespoons of finely chopped green onion
4 tablespoons of grated Parmesan cheese
10 ripe bananas (750g)
5 cups of grated mozzarella cheese (500g)
3 medium tomatoes, cut into thin slices (360g)
1/2 teaspoon of fresh oregano
Melted butter for greasing
1 medium onion, finely chopped (100g)
2 cloves of garlic, minced
5 tablespoons of unsalted butter
4 tablespoons of olive oil
3 cups of uncooked rice
2 cups of dry red wine
3 tablets of chicken broth dissolved in water
6 cups of boiling water
1 teaspoon of salt
4 tablespoons of chopped parsley
2 tablespoons of finely chopped green onion
4 tablespoons of grated Parmesan cheese
10 ripe bananas (750g)
5 cups of grated mozzarella cheese (500g)
3 medium tomatoes, cut into thin slices (360g)
1/2 teaspoon of fresh oregano
Preheat the oven to 200°C
Grease a 22.5cm x 35cm baking dish with butter and set aside
Next, in a large pan over low heat, cook the onion, garlic, 1 tablespoon of butter, and 3 tablespoons of olive oil until the onion is soft, about 5 minutes
Increase the heat to high and add the rice
Cook for 2-3 minutes
Add the red wine and bring to a boil
Simmer until the liquid has completely evaporated
Add the chicken broth and season with salt
Cover and cook over low heat until the rice is tender, about 20-25 minutes
Remove from heat and stir in 1 tablespoon of butter, parsley, green onion, and Parmesan cheese
Set aside
Peel each banana and cut it in half lengthwise
In a large skillet over medium heat, melt 2 tablespoons of butter with the remaining olive oil and cook the bananas for about 2 minutes per side
Set aside
Spread half of the cooked rice mixture into the prepared baking dish
Top with half of the mozzarella cheese and tomato slices
Top with the remaining rice mixture and mozzarella cheese, followed by the banana halves
Dust with oregano and bake in a preheated oven at 200°C for about 10 minutes, or until the cheese is melted and bubbly
Serve warm.
