Four cheese rice
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Long-grain rice |
| 75 | millilitres | Water |
| 40 | grams | Mozzarella, sliced |
| 40 | grams | Bel Paese; diced small |
| 40 | grams | Gruyre, grated |
| 1 | tablespoon | Parmesan, grated |
| 1 | teaspoon | Mixed dried herbs |
| 1 | Egg; well beaten | |
| Salt and pepper | ||
Directions
Substantial, warming food for cold weather, this dish is rich and nourishing. Gorgeous with a mixed salad dressed with a garlicky vinaigrette.
Cover the rice with the water and bring to the boil. Then cover with a lid and simmer until all the water is absorbed, about 2-10 minutes.
Stir it to fluff it up then toss in all the cheeses and the herbs.
Season to taste with salt and pepper. Finally fold in the beaten egg and put the dish in a pre-heated oven at 220 degrees C / 425 degrees F / gas 7 for 8-10 minutes. Serve very hot.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
Related recipes
- Baked rice and cheese
- Brown rice and cheese
- Cheese & rice casserole
- Cheese & rice souffle
- Cheese and rice
- Cheese and rice casserole
- Cheese and rice plus
- Cheese rice
- Cheese rice casserole
- Cheeseburger rice
- Chocolate cheese cake (rice)
- Easy rice
- Fancy cheesy rice
- Four cheese pasta
- Four cheese sauce
- Pizza rice
- Rice con queso
- Rice with chicken and cheese
- Rice, cheese, chili medley
- Rice-cheese casserole