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BLUE CHEESE AND RICE

Veg.Magic's picture
Ingredients
  White rice 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Green onions 4
  Dairy sour cream 1 Cup (16 tbs)
  Black olives 5 Ounce
  Firm blue cheese 4 Ounce
Directions

Toss together lightly but thoroughly the rice, butter, lemon juice and mustard.
Add onions, sour cream and olives; mix gently.
Lightly toss in blue cheese.
Turn into a 11/2 quart casserole; cover and bake in moderate oven (350°F.) about 30 minutes.
Makes 4 to 6 servings.
When you combine ingredients, it is im- portant to add the cold and firm blue cheese cubes last of all, just before baking, so that they will remain as distinctive little nuggets of melted cheese through the baking.
Just before serving, garnish the casserole top with a few whole olives.

Recipe Summary

Restriction: 
Vegetarian

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