Yield: 2 Servings
|4 tablespoons||Parmesan cheese, grated|
|2 smalls||Mozzarella cheeses, chopped|
|3 \N||Eggs, beaten|
|2 tablespoons||Fresh breadcrumbs|
1. Cook rice in boiling water for 15 minutes or until tender. Drain, then add half the butter and half the parmesan cheese together with all the Mozzarella and eggs. Mix well.
2. Grease the ramekin dishes with half the remaining butter, then coat evenly with the breadcrumbs.
3. Pack the prepared ramekins with the rice mixture, top with dots of the remaining butter and Parmesan cheese and bake in a preheated oven at 225C/450F/Gas 7, for 15 minutes.
Serve with ratatouille (see recipe) for a vegetarian meal.
Recipe by: Tesco Vegetarian Summer Collection, Summer 1997 Posted to MC-Recipe Digest V1 #634 by Kerry Erwin <kerry@...> on Jun 03, 1997