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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Recipe courtesy of READER'S DIGEST COOK NOW SERVE LATER Ingredients:
2 tbsp veg oil;divided |
1 cup rice |
2 cups water |
1 tsp salt;divided |
1 large onion finely chopped |
1 med-sized red pepper, coarsely chopped |
1/2 cup parmesan cheese |
1/4 cup minced parsley |
2 tbsp minced basil |
1/4 tsp pepper |
4 eggs |
Directions:
1. Heat 1 tbsp of the oil in a medium saucepan over med heat.
2. Add rice and cook for a couple minutes, stirring to coat.
3. Add water and 1/2 tsp salt and bring to a boil.
4. Reduce heat and cook for 20 minutes or until all the liquid is absorbed.
5. Cool to room temperature.
6. Heat remaining oil on a heavy skillet.
7. Saute the onion and red pepper stirring occasionally until soft. Remove from heat and stir in the cooked rice, and all but 2 tbsp of parmesan.
8. Stir together and add parsley, basil, remaining salt and pepper. Preheat oven to 350F.
9. In a large bowl, beat eggs.
10. Stir into the rice mixture and blend well.
11. Pour into a lightly oiled 9x13-inch baking dish.
12. Sprinkle the last of the parmesan cheese on top.
13. Bake uncovered for 25-30 minutes or until the center is set.
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