Cauliflower & Broccoli Gratin With Blue Cheese

The cheese we used for the sauce in this recipe was Gorgonzola, but Roquefort is also extremely good. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk

Serves: 4

Ingredients:
275g cauliflower
275g broccoli
2 medium onions
10 fl oz brown basmati rice
1 pint veg stock
110g Gorgonzola blue cheese
1 pint milk
40g butter
40g plain flour
40g parmesan

Method:

1. Chop onions finely, then cook in hot oil for a couple of minutes until soft. Add the rice, stir and cook for a few minutes until well coated and translucent.

2. Add stock to the rice, stir once and cover with a lid. Cook on lowest heat for 30 minutes. Then turn the heat off and leave to stand for with the lid on for a further 10 minutes.

3. Make the sauce. Put milk, butter and flour in a saucepan over a medium heat and whisk until thickens. As it comes to the boil, add the cheese and season with salt and pepper. Simmer for a few minutes until the cheese has melted.

4. Steam the cauliflower and broccoli until cooked.

5. Put the cooked rice in the bottom of a buttered dish, put the steamed vegetables over the top and pour over the sauce. Sprinkle with parmesan and put under the grill for a couple of minutes until brown and bubbling.