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Cheesy Green Rice

I.am.Vegetarian's picture
Ingredients
  Brown rice 1 Cup (16 tbs), cooked, cooled to make 3 cups
  Parmesan cheese 1 Ounce (At Room Temperature)
  Monterey jack cheese 6 Ounce, well chilled
  Parsley leaves 1⁄3 Cup (5.33 tbs)
  Spinach 10 Ounce, frozen , defrosted, squeezed dry (1 Package)
  Green onion bottoms 1⁄3 Cup (5.33 tbs)
  Oil 2 Tablespoon
  Eggs 2
  Milk 1 Cup (16 tbs)
  Vegetable soup seasoning/1 tablespoon worcestershire sauce 1 Teaspoon (Vegex)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat oven to 325°F.

MAKING
2) In a food processor bowl with a shredding disc, process the Monterey Jack cheese until shredded, keep aside.
3) In a large mixing bowl, mix the rice and cheeses together, keep aside.
4) In a processor bowl with a metal blade, process the parsley and spinach until just finely chopped. Remove and stir into the rice mixture.
5) Process the green onion bottoms until finely chopped.
6) In a small skillet, saute the onions in 1 tablespoon oil over a medium-high heat for 3-5 minutes. Remove and stir into the rice mixture.
7) In a processor bowl with a metal blade, add the eggs,
with the machine running, pour 1 tablespoon oil, milk, Worcestershire sauce or Vegex seasoning, salt and pepper.
8) Process until well blended and stir into the rice mixture.
9) In a greased 9 x 12-inch baking dish, spread the mixture evenly at the bottom.
10) Bake in the preheated oven for 30-35 minutes or until firm. Remove and allow to stand for 10 minutes.

SERVING
11) Slice into squares and serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rice
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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