|Onion||1 , finely chopped|
|Olive oil||4 Tablespoon|
|Round rice grain||1 1⁄4 Cup (20 tbs)|
|Bouillon/Broth||2 Cup (32 tbs)|
|Cooked beef||1 Pound, diced|
|Peas||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded italian cheese||3 1⁄2 Ounce|
Cook onion in hot oil in skillet or saucepan about 3 minutes.
Add rice and cook, stirring frequently, until rice is lightly browned.
Add broth and bring rice to boiling, stirring constantly.
Cover tightly and cook over low heat 18 minutes, or until rice kernels are soft and liquid is absorbed. (Add more brotn, if needed.)
Mix rice with the meat and peas.
Transfer to a greased baking dish.
Lightly beat eggs with the milk and stir in the cheese.
Season with salt, pepper, marjoram and thyme.
Pour this egg milk mixture over the rice.
Bake in a moderate oven (350°F or 180°C) 12 to 15 minutes.