Cheddar Rice Casserole with Tomato Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you can't find tomato chutney in your local supermarket, prepare our for a suitable version. Ingredients:
2 cups water |
1 cup uncooked basmati rice |
1 1/2 teaspoons butter |
1/2 cup chopped green onions |
3 garlic cloves, minced |
2 1/4 cups 1% low-fat milk |
3/4 cup (3 ounces) shredded extrasharp cheddar cheese |
1 tablespoon all-purpose flour |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 large eggs, lightly beaten |
2/3 cup tomato chutney |
cooking spray |
1/2 cup (2 ounces) grated fresh parmesan cheese |
Directions:
1. Bring water and rice to a boil in a medium saucepan; cover. Reduce heat, and simmer 20 minutes or until liquid is absorbed. Cool slightly.
2. Melt butter in a nonstick skillet over medium-high heat. Add onions and garlic; sauté 2 minutes. Combine rice, onion mixture, milk, and the next 5 ingredients (through eggs), stirring well. Spread chutney in the bottom of an 11 x 7-inch baking dish coated with cooking spray. Carefully spoon rice mixture over chutney. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
3. Preheat oven to 350°.
4. Remove casserole from refrigerator; uncover and let stand at room temperature 15 minutes. Sprinkle with Parmesan. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 30 minutes or until set. Let stand 5 minutes before serving.
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