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Bruschetta Rice and Cheese Bake

4 servings

Main Course

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.

Long Grain

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  • 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


Step 1

  • 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.

Step 2

  • Toss chopped tomato with parsley and remaining salt, pepper and garlic; spoon evenly over the rice mixture.

  • Sprinkle with Parmesan cheese.

Step 3

  • 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.

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