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.
|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|
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
Looking for an unexpected and delicious way to use leftover rice? These tender and delicious rice cakes… Continue Reading
Jeff's absoutely favourite rice recipe is sure to convert you into a rice lover, if you were not already.… Continue Reading