Festive vegetable terrine

900 ml vegetable broth

300 g rice

125 ml dry white wine

50 g fresh spinach

40 g grated cheese (Parmesan better)

8 tomatoes

1 sweet red pepper

1 green bell pepper

1 large onion

1 clove of garlic

salt

Cut the peppers washed into 4 pieces, cut the seeds, wash the tomatoes and peppers with 20 minutes to put in a preheated 180 degree oven.

Fold the peppers in a package, tightly wrapped, leave for 5 minutes, then remove the peel from the cooled slightly and remove the peel tomatoes, tomatoes cut into circles and set aside.

Finely chop the peeled onions and garlic, fry the onion for 4 minutes in a pan with oil, add garlic, while stirring fry for another minute.

Heat the broth to the onions and garlic, pour the wine and add the rice, stirring occasionally, cook until complete evaporation of the wine, then pour 2 povarezhki broth over low heat cook until the liquid is completely absorbed rice, so pour slowly portions whole broth, then sprinkle with grated cheese rice , remove from heat and leave.

Wash the spinach, 1 min to put in boiling water, then in a colander and rinse with cold running water.

Take a rectangular shape, pave cling film, leaving dangling long edges.

Place half the first layer of tomato, pepper and salt, then half the spinach, half the rice, peppers whole - each layer of pepper and salt.

The next layer - the remaining tomatoes, spinach, rice, vegetable terrine wrapped festive hanging edges of the film, put on top of the load, remove 3 hours in the cold.

Before serving a festive New Year's table to lay out a vegetable terrine on a platter and arrange to your liking.