Tuesday, May 19, 2009
Cheesy Herb Rice Casserole
Have I told you I live with a family of rice lovers? Have I told you grumblings have been heard around my house, such as, "Oh, pasta again?". "Why don't you EVER make rice?"
It was either this or a total revolt.
This was easier! To be honest, I was surprised how wonderful this rice dish turned out. The flavors were so fresh, it was way more than I ever expected from rice.
This was adapted from a rice casserole dish I saw the Neely's prepare using spinach. I'm the only one that likes spinach, so I had to adapt this to make the troops happy.
2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch cayenne pepper
1/2 cup milk
1 cup shredded sharp Cheddar, plus extra for top
2 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped basil leaves
2 tablespoons chopped chives
Salt and freshly ground black pepper
Preheat oven to 350 degrees.
Butter a large casserole dish.
In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent.
While the onions are sauteing, whisk together milk and eggs.
Add the cheese, rice, parsley, thyme, basil and chives and combine well. Season with salt and pepper.
Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.
This is mine, get your own!