Description
This classic Parsley Rice is a comforting baked casserole combining fluffy cooked rice with fresh parsley, sharp cheddar cheese, and a creamy mixture of eggs, milk, and spices. It’s perfect as a hearty side dish or a satisfying vegetarian main course, baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 2 eggs (beaten with a fork)
- 1 tsp salt
- 1 ½ cups milk
- ½ cup vegetable or canola oil
- 1 medium onion (finely grated)
- ½ tsp dry mustard
- 1 cup parsley (chopped)
- 2 cups cheddar cheese (shredded)
- 1 cup dry rice
- ½ tsp salt (for rice cooking)
- 1 tbsp butter (for rice cooking)
- Butter (for greasing baking dish)
Instructions
- Cook the Rice: In a saucepan, combine 2 cups of water with ½ teaspoon of salt and 1 tablespoon of butter. Bring to a simmer, then add 1 cup of dry rice. Cook covered for 15-20 minutes until the rice is tender and water is absorbed.
- Prepare the Mixture: While the rice is cooking, beat 2 eggs in a medium mixing bowl until just combined. Finely grate 1 medium onion and chop 1 cup of fresh parsley, then shred 2 cups of cheddar cheese. Add all these ingredients to the bowl with the eggs.
- Add Seasonings and Liquids: To the bowl, add 1 teaspoon salt, ½ teaspoon dry mustard, 1 ½ cups of milk, and ½ cup of vegetable or canola oil. Mix thoroughly until all ingredients are well incorporated.
- Combine Rice and Mixture: Once the rice is cooked and slightly cooled, add it to the bowl with the egg mixture. Stir thoroughly until everything is evenly combined.
- Bake the Dish: Preheat your oven to 350ËšF (175ËšC). Grease a 9 x 11-inch baking dish with butter to prevent sticking. Pour the rice mixture into the prepared dish, spreading evenly. Bake for 1 hour until the casserole is set and the top is lightly golden.
Notes
- You can substitute vegetable oil with canola oil according to your preference.
- Ensure the rice is fully cooked but not mushy; the baking will firm the casserole.
- Fine grating of the onion helps it blend smoothly into the rice mixture.
- Leftover Parsley Rice can be refrigerated and reheated; it tastes great the next day.
- You can add extra herbs or spices for personalization, such as black pepper or garlic powder.
