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Green Rice

Charles.Durand's picture
  Pre cooked rice 1 1⁄2 Cup (24 tbs)
  Shredded sharp cheddar cheese 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chopped spinach 1⁄3 Cup (5.33 tbs)
  Snipped parsley 1⁄3 Cup (5.33 tbs)
  Chopped green onion 1⁄3 Cup (5.33 tbs) (With Tops)
  Eggs 2 , well beaten
  Milk 1 1⁄2 Cup (24 tbs), scalded

Cook rice according to package directions substituting chicken broth for water and omitting salt.
(To prepare chicken broth, dissolve 1 chicken bouillon cube in the boiling water.) Stir cheese and butter into hot cooked rice.
Add spinach, parsley, and green onion; mix well.
Add beaten eggs and milk; blend lightly but thoroughly.
Turn into heat-resistant individual molds or custard cups or a 2 quart shallow baking dish.
Bake at 350°F about 30 minutes, or until set.
If rice is baked in molds, unmold and garnish with sprigs of watercress inserted into top of each mold.
If baked in a dish, garnish one corner of baking dish with strips of green pepper forming petals of a flower and sieved hard-cooked egg yolk for center of flower.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1334 Calories from Fat 756

% Daily Value*

Total Fat 85 g131.3%

Saturated Fat 48.5 g242.5%

Trans Fat 0 g

Cholesterol 627.8 mg209.3%

Sodium 680.4 mg28.4%

Total Carbohydrates 100 g33.5%

Dietary Fiber 3.6 g14.6%

Sugars 20.1 g

Protein 46 g92.1%

Vitamin A 149.6% Vitamin C 76.8%

Calcium 92.3% Iron 44.8%

*Based on a 2000 Calorie diet

Green Rice Recipe