I was worried that the rice would be overcooked at the end of this recipe.
You always run into that possibility when using cooked rice, then cooking it again. Thankfully that didn’t happen!
The casserole really isn’t green in the end. It does have a lot of parsley, I mean, a lot of parsley. I ended up not having enough fresh parsley, so I supplemented with dried. I don’t think this changed the over all dish all that much.
The whipped egg whites give the casserole a light a fluffy feel. It reminds me of making a soufflé a bit.
The casserole has nice flavor, and is a lovely side dish.
GREEN RICE CASSEROLE
2 Cups Cooked Rice
1 Cup Grated Sharp Cheddar
1/4 Cup Butter
Salt and Pepper
2 Tablespoons Chopped Onion
1 Cup Chopped Parsley
3 Well Beaten Egg Yolks
3 Egg Whites, Stiffly Beaten
Combine all ingredients, except egg whites. Blend thoroughly. Fold in egg whites gently. Pour into a greased 1 1/2 quart casserole. Bake in a 350 degree oven for 25 minutes.
Comments