Have A Rice Day | Rice Recipes

Bruschetta Rice and Cheese Bake

Ready in about 30 minutes, this flavourful rice casserole just needs a leafy green side salad to be a delicious weeknight supper. For a preparation shortcut, use drained, purchased bruschetta topping from the supermarket's deli section.

What You’ll Need:

Ingredients

1 cup	Tex Farm white rice	250 mL
1 cup	each milk and water	250 mL
1 tsp	each Worcestershire sauce and Dijon mustard	5 mL
1 tsp	each salt and pepper, divided	5 mL
2	cloves garlic, minced, divided	2
2 cups	shredded aged Cheddar cheese	500 mL
1/2 cup	sour cream	125 mL
1/4 cup	finely chopped green onion	50 mL
2	tomatoes, seeded and chopped	2
1/4 cup	chopped fresh parsley or basil	50 mL
1/4 cup	grated Parmesan cheese	50 mL

Directions

Preheat oven to 350°F (180°C). Stir rice with milk, water, Worcestershire sauce, Dijon and half each of the salt, pepper and garlic in a large saucepan until well combined. Set pan over medium-high heat; bring to a boil. Reduce heat to medium-low. Cover and cook, stirring occasionally, for 18 minutes or until liquid is almost absorbed. Turn burner off. Stir in Cheddar cheese, sour cream and green onion. Pour rice mixture into a greased 8-inch (20 cm) square, baking dish. Smooth top.

Toss chopped tomato with parsley and remaining salt, pepper and garlic; spoon evenly over the rice mixture. Sprinkle with Parmesan cheese.

Place casserole on the centre rack; bake for 10 minutes. Broil for 2 to 3 minutes or until top is bubbly and golden.

Makes 4 servings.

Tip: For a Southwestern version, substitute Monterey Jack cheese for the Cheddar and Parmesan and top the casserole with 1-1/2 cups (375 mL) drained salsa.

For more great recipes, visit www.haveariceday.com/rice-recipes

Featured Recipes

About Sonray
Want To Work For Sonray?
Want To Sell Sonray?
Contact Us

Recipes Courtesy of the USA Rice Federation.

Bruschetta Rice and Cheese Bake

What You’ll Need:

Featured Recipes

Fiesta Layered Salad

Two-Tone Rice Salad with Shrimp and Feta

Korean Rice Bowl