Cheesy Onion and Rice Casserole
By Julie Cader
This cheesy onion and rice casserole is a perfect side dish or on its own. I had planned to plate the dish for presentation, but when I went back into the kitchen, the kids had already ravaged the casserole, with the end result being the picture above! Not much for presentation, but A+ for taste!
Ingredients
2 cups cooked California brown rice (I used Lundberg’s Organic Brown Short Grain Rice)
2 Tablespoons olive oil
4 cups sliced sweet onion
3 garlic cloves, chopped
½ cup half and half
¼ teaspoon pepper flakes
¼ teaspoon Worcestershire sauce
3 dashes hot sauce
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon allspice
1 cup shredded Jarlsberg cheese
½ cup shredded Parmesan cheese
Hungarian Paprika
Directions
Prepare brown rice according to package directions. Set aside to cool.
Grease an 8-inch baking dish. Preheat oven to 325 degrees.
Heat olive oil in skillet; add onion and garlic and sauté until onions are translucent, about 5 minutes. Transfer mixture to large bowl. Mix together half and half, pepper flakes, Worcestershire sauce, hot sauce, salt, pepper, and allspice. Add to bowl and fold in rice.
Transfer mixture to prepared baking dish and sprinkle Parmesan cheese over top of mixture. Top with Paprika.
Bake for 30 minutes. Serve warm.
Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.
