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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1776 Calories from Fat 877

% Daily Value*

Total Fat 102 g157.1%

Saturated Fat 47.8 g239.2%

Trans Fat 0 g

Cholesterol 204.6 mg68.2%

Sodium 2835.2 mg118.1%

Total Carbohydrates 175 g58.4%

Dietary Fiber 7 g27.8%

Sugars 10 g

Protein 43 g85.4%

Vitamin A 82.3% Vitamin C 51.5%

Calcium 90.4% Iron 26%

*Based on a 2000 Calorie diet

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BLUE CHEESE AND RICE Recipe