Cheddar & Parsley Baked Rice

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If you are anything like me, whenever you cook up a pot of rice you inevitably make too much. No matter how many people I am serving I always end up with extra rice. Every single time. Rice is one of those grains that is difficult to reheat; the texture changes and I usually end up with a sticky mess that no one wants to eat. My solution? Repurposing the rice into a completely new side dish.

I love this baked rice dish that I adapted from Food 52. More of a method rather than an exact recipe, this dish combines your leftover rice with herbs, greens and cheese to create a tasty rice dish that is both creamy and crispy. I used green onions, parsley, and Cheddar cheese but you could easily substitute whatever aromatics and cheese you have on hand. Not only does this dish make for a great accompaniment to meat at dinner, it is a nice addition to a brunch buffet table. And if you have leftovers,  simply reheat them the next morning in a frying pan with a little bit of olive oil. It will taste like a crispy risotto cake. Yum!

CHEDDAR & PARSLEY BAKED RICE

4 tablespoons butter

3 bunches green onions, white and light green parts thinly sliced

2 cups cooked white rice

3 eggs, lightly beaten

1 1/2 cups milk

2 cups shredded Cheddar cheese

1 cup chopped parsley

Salt & pepper to taste

  • Preheat the oven to 350 degrees. Lightly grease a round pie plate with either more butter or non-stick cooking spray. Set aside.
  • Melt the butter in a large saute pan set over medium high heat.
  • Add the green onions and cook until they are soft and golden with just a bit of crispiness.
  • Remove the pan from the heat, season with salt and allow to cool slightly.
  • Add the cooked rice and stir to combine. All of the rice should be coated with the butter and onion mixture.
  • Combine the eggs and milk in a medium sized bowl then add to the rice mixture, stirring to form a thick batter.
  • Add the shredded cheese and the chopped parsley, stirring well.
  • Season again with salt and pepper.
  • Transfer the rice mixture to the prepared pie pan.
  • Bake for 45 to 60 minutes or until the rice has set.
  • Allow to cool slightly then slice into wedges.

Serves 6-8

 

 

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