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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From: The Art of South American Cookery by Myra Waldo, 1961ed. I think this would be good with added peas. more green. I would be tempted to add garlic too. Ingredients:
2 -8 tablespoons olive oil (original has 1/2 cup!) |
1/2 cup green bell pepper, chopped |
3 cups cooked rice |
3/4 cup parsley, minced |
3/4 cup spinach, minced |
1/2 cup chives, minced |
3 eggs |
1 1/2 cups light cream |
1 1/2 teaspoons salt |
1/4 teaspoon white pepper |
1/2 cup parmesan cheese, grated |
Directions:
1. Preheat the oven to 350°F.
2. *Cook 1 cup rice to make 3 cups cooked rice.
3. Heat the oil in a skillet; saute the green peppers for 5 minutes.
4. Mix in the rice, parsley, spinach, and chives. Turn off heat.
5. Beat together the eggs, cream, salt, and pepper.
6. Stir egg mix into the rice; turn into a buttered 2-quart casserole dish.
7. Sprinkle with parmesan.
8. Bake for 35 minutes, or until set and browned.
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