Grocery List or things you need to be sure you have on hand: Rice - white or brown, eggs, vegetable oil, canned evaporated milk, canned spinach or parsley (parsley flakes), garlic salt, small cooking onion, cheddar cheese or cheddar cheese soup, garlic salt, pepper
Approximate Preparation Time: Approximately 1 hour
Ease of Preparation: Moderately Complicated
List of Ingredients:
2 cups cooked rice (white, brown or mixed. You can use instant or cook it from scratch.
2 eggs
1/2 cup liquid vegetable oil
1 large can evaporated skim milk
1 can spinach or
1/4 cup fresh parsley, chopped or
3 tablespoons of parsley flakes
1/2 teaspoon garlic salt
1 small cooking onion, chopped or
1/4 cup dehydrated onion
1/4 pound grated cheddar or
1/2 can cheddar cheese soup
Pepper to taste
Directions: If you cook brown rice from scratch, it can take 45 or more minutes. White rice usually takes about 20 to 30 minutes. Follow the package directions for cooking the rice. Or, you can use instant rice although it may not hold up as well to cooking in the dish. Combine all ingredients in a mixing bowl and stir until well mixed. Turn into an 8" square baking dish. Bake at 300 degrees for about 45 minutes or until mixture is bubbling in the center.
Hints, Tips and Variations: You can use other green vegetables such as broccoli, but it should be finely chopped. You could cook it faster at a higher temperature but it is prone to burn.
Good Cooks Tell All: The only thing time consuming or 'difficult' about this dish is cooking the rice if you are using dry rice from the package. It does require some planning ahead because you have to allow time for the rice to cook and time for the dish to cook. Otherwise, it's easy to assemble.
Submitted by: Jean Root of the Higgins Sisters ~keeping the art of home cooking alive ~
The Source of This Recipe: I got this from someone who brought it to a pot luck dinner.
Skinny It Down: Brown rice is more 'battle of the bulge' friendly, and you can use low or no fat cheddar.
Vegetables/Rice/Pasta
