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
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