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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is my favourite side dish to pair with my Chili Pork Steak (Chili Pork Steak). The sauce from the meat just goes perfectly with this. Ingredients:
3 cups water |
1 1/2 cups long grain rice |
3/4 teaspoon salt |
1 1/2 tablespoons margarine |
1/3 cup finely chopped onion |
1 1/2 cups grated cheddar cheese |
1 1/2 teaspoons parsley flakes |
1 1/2 cups sour cream |
1 1/2 cups grated cheddar cheese |
3 tablespoons almonds (slivered or sliced) (optional) |
Directions:
1. Combine water, rice and salt in saucepan. Bring to a boil and simmer covered about 15 minutes until rice is cooked and water is absorbed.
2. Meanwhile, melt butter in a small frying pan. Add onion and saute until soft, then stir into rice.
3. Add first amount of cheddar cheese, parsley and sour cream to rice mixture. Turn into a greased 2 1/2 quart (3 L) casserole dish.
4. Sprinkle with remaining cheese and almonds, if using. Bake uncovered at 350F for about 30 minutes, or until heated through and browned a little on top.
5. Freezes well.
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