Rice Recipe: Bruschetta Rice and Cheese Bake

Recipe Category: Main Course

Bruschetta Rice and Cheese Bake

Cooking Instructions

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.

Ingredients

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

Nutritional Value

Source www.riceinfo.com
Gluten Free Modification Recipe
*Use GF worcestershire sauce and check mustard for gluten.

Servings: 4