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

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