A couple of slices from our Baked Brown Rice Loaf. |
Ingredients
1 cup brown rice
2 cups chicken broth
2 tbl. butter
1 tsp. olive oil
8 oz. coarsely chopped mushrooms (peeled)
1 bunch green onions, chopped (including some of the green)
1 large carrot, grated
1 large clove of garlic, smashed & minced
2 eggs
1 cup cheddar cheese, grated
1/3 cup Greek yogurt
salt & peppe to taste
1 tbl. Parmesan cheese, grated
Directions
·
Cook the rice in the chicken broth until done,
then allow to cool
·
Heat butter and olive oil in a medium skillet,
over medium, until melted
·
Add mushrooms and cook until most of the liquid
is gone
·
Add onions, carrot and garlic and cook another
3-4 minutes, until crisp-tender, then let cool
·
In a bowl, lightly beat the eggs
·
To the eggs, add the mushroom/onion/carrot
mixture, cheddar, yogurt, and salt & pepper and mix well
·
Pur the egg mixture into the rice and mix well
·
Lightly grease a small loaf pan and pour the
rice into the pan
·
Sprinkle the top of the loaf with the Parmesan
cheese
·
Place another pan with ½” of water under the rice
loaf pan in the oven
·
Bake at 375° for 1 hour. Serve hot.
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