Italian Baked Rice and Cheese |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I strongly recommend converted rice for this, I have used regular long grain white rice for this recipe and the texture of the cooked rice was too soft. Ingredients:
1 1/2 cups uncooked converted white rice (uncle ben's original brand is best) |
1 1/2 cups dry white wine |
1 (19 1/2 ounce) can tomatoes, drained and cut up |
1 (10 3/4 ounce) can chicken broth |
2 medium zucchini, sliced 1/2 inch thick |
2 medium onions, chopped |
1 cup water |
1/4 cup butter |
salt and pepper |
2 tablespoons minced fresh garlic (or to taste) |
1 teaspoon dried basil |
1 bay leaf |
1 cup sharp cheddar cheese, shredded |
1 cup grated romano cheese or 1 cup parmesan cheese |
1 cup heavy whipping cream (unwhipped) |
Directions:
1. Set oven to 400 degrees.
2. Butter a 13 x 9-inch baking pan.
3. In a large bowl, combine ALL ingredients EXCEPT the cheddar, Romano OR Parmesan cheese and the whipping cream; mix well to combine all ingredients.
4. Transfer to a prepared baking dish.
5. Cover with foil, crimping the foil very tightly to edges of dish not to let any steam escape.
6. Bake for 1 hour (stirring at the end of 30 minutes).
7. Remove from oven and stir in the cheeses and the whipping cream.
8. Return to oven; continue to bake for 10 minutes longer.
9. Note: although I have never tryed it, I presume that half and half cream may be replaced for the whipping cream.
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