A light and airy rice and
egg souffle-like casserole with cheddar cheese, chopped onion
and fresh parsley.
Emerald-Isle
Rice
- 4 large eggs, separated
3 cups cooked rice*
1 cup (4-ounces) shredded cheddar cheese
1/4 cup chopped fresh flat-leaf 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°F (175°C)
20 to 30 minutes, or until set. Sprinkle with additional parsley,
if desired.
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.
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