Bruschetta Rice and Cheese Bake
Quick and flavorful rice casserole with a side of green salad.
Ready in about thirty 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 (250 mL) cooked U.S. brown rice, cooled
1 cup (250 mL) rice flour
1/4 tsp (1 mL) salt
Pinch cayenne pepper
1 tsp (5 mL) baking powder
2 eggs, separated
1 cup (250 mL) milk
1/4 cup (50 mL) olive oil
1/3 cup (75 mL) crème fraiche (or sour cream)
1 small red onion, minced
15 pieces smoked salmon or trout, halved
30 small sprigs fresh dill or sprouts
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.
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.
Recipes by riceinfo.com