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Emerald-Isle Rice
- 4 large eggs, separated
3 cups cooked rice
1 cup (4-ounces) shredded Cheddar cheese
1/4 cup chopped fresh parsley
1/4 cup chopped onion
Salt to taste
1/8 teaspoon hot pepper sauce
Chopped fresh parsley for garnish (optional)
- Beat egg yolks and egg whites separately. Beat egg whites until stiff.
- Combine rice, cheese, parsley and onion with beaten egg yolks in large bowl. Fold in the stiffly beaten egg whites.
- Turn into greased, shallow 1 1/2-quart baking dish. Cover and bake at 350 degrees F, 20 to 30 minutes, or until set. Sprinkle with additional parsley, if desired.
Makes 6 servings.
Recipe provided courtesy of USA Rice Federation.
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