An easy, family-pleasing
side dish of creamy baked rice with cheddar cheese and fresh
parsley. A great recipe for using leftover cooked rice.
Creamy
Parsley Rice
- 3 cups hot cooked rice*
1 1/2 cups (6 ounces) shredded sharp cheddar cheese - divided
use
1/2 cup chopped fresh parsley
1/4 cup minced onion
2 tablespoons butter or margarine
1 teaspoon garlic salt
1 cup milk
- Combine rice, 1 cup cheese,
parsley, onion, butter, garlic salt and milk. Turn into greased
shallow 2-quart baking dish. Sprinkle with remaining 1/2 cup
cheese.
- Bake at 350°F (175°C)
20 to 25 minutes.
Makes 6 servings.
*According to the USA Rice
Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid
for 18 to 20 minutes will yield approximately 3 to 4 cups cooked
rice.
Recipe provided courtesy
of USA Rice Federation.
