Parmesan rice casserole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Stick unsalted butter | |
| ½ | Stick margarine; | |
| 2 | mediums | Onions; finely chopped |
| 1 | cup | Sun-dried tomatoes; oil packed cut into 3/4\" pieces |
| 2 | cups | Uncooked long-grains rice; |
| 4 | cups | Chicken broth -=OR=- |
| 2 | Chicken bouillon cubes;=OR= | |
| 2 | Vegetables bouillon cubes;* dissolved in 4 cubes water | |
| 1¼ | cup | Freshly parmesan cheese; grated |
| 1 | cup | Pine nuts; |
Directions
* OR use 2 chicken bouillon cubes and 2 vegetables bouillon cubes.
(1). Preheat oven to 400 degrees with the rack in the center position.
Spray a 2 quart casserole dish with vegetable spray.
(2). Melt the butter in a medium-size saute pan over medium-heat. Add onion and saute for 3 to 5 minutes, stirring occasionally, until onion is transparent. Transfer the onion to the prepared casserole.
(3). Add the sun-dried tomatoes, rice broth and Parmesan cheese. Stir to mix. Cover the dish tightly with foil and bake for 45 minutes.
(4). Uncover the casserole and sprinkle the top with the pine nuts.
(5). Move the rack to the upper position in the oven and bake 10 minutes more or until the top of the casserole is golden and the rice tender. Serve hot.
Source: The San Diego Union-Tribune, Food Section, Mar. 16, 1995 + Recipe of the Week.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 03-21-95