Recipes > Entrees > Bruschetta Rice and Cheese Bake
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.
1 cup U.S. long grain parboiled 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
Source www.riceinfo.com Gluten Free Modification Recipe *Use GF worcestershire sauce and check mustard for gluten.
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