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La Belle Cuisine - More Side Dish Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of ingenuity, and faith."
Confetti Rice Casserole
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Confetti Rice Casserole
3 cups unconverted brown rice [you may use white rice, of
course, if you prefer it, cooked according to package directions] In a large saucepan, bring 8 cups water to a boil, sprinkle in the rice and 1 teaspoon salt. Return the water to a boil over high heat, stirring. Boil, stirring occasionally, for 20 minutes. Drain the rice in a colander, and rinse it under running cold water. Set the colander over a pan of boiling water and steam the rice, covered with a tea towel and the lid, for 15 to 20 minutes, or until it is fluffy and dry.
In a buttered 2-quart casserole, combine the rice, 1 1/2 cups
of the grated cheese, scallions, sour cream, pimiento, olives, green chiles,
2 tablespoons of the butter, cut into bits, and salt to taste. Toss the
mixture with two forks until it is well combined. Dot with the remaining 3
tablespoons butter, sprinkle it with the remaining 1/4 cup cheese and bake
30 minutes in a preheated 350-degree-F oven. Serves 8.
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