Savory Rice Bake
Of all the grains in the world, rice might be my favorite: it makes great flour, freshly-cooked rice is welcome in everything from pilafs to grape leaves, leftover rice is perfect in savory casseroles as well as sweet puddings, and even in the U.S., there are dozens of varieties of rice on our grocery store shelves. (I’m guessing there are dozens upon dozens of varieties in Asia.) Rice certainly has earned its place as one of the world’s staple crops! And considering how much the individual grains pouf when cooked, raw rice doesn’t require very much storage space.
In the spirit of versatility, feel free to substitute whatever veggies or cheeses you have on hand for this rice-based take on spoon bread. (“Spoon” breads typically contain a high amount of milk and are therefore less firm than a bread made with a higher proportion of flour/grains … hence you sometimes have to eat them with a spoon. In this version, however, the presence of the sturdy whole rice grains means you’ll be better off with a fork.)
You can use either freshly-cooked rice or leftover rice for this classy casserole dish, although if you use pre-cooked rice, be sure to include the cornstarch to make up for the lack of starch that would be coming from the freshly-cooked rice.
Savory Rice Bake
Makes a 9×11 pan.
1 small onion, minced
5 green onions, minced
1/2 tsp. nutmeg
1/4 to 1/2 tsp. cayenne pepper, depending on how hot you like it
2 eggs, preferably from pastured hens
1 red bell pepper, minced
2 heads broccoli, florets removed and simmered in softly-boiling water for 5 minutes, then drained and diced
2 cups whole milk, preferably from grass-fed cows
2 cups cooked brown rice
1 T. cornstarch IF rice is pre-cooked
6 oz. canned tuna or crab (optional), chunked with a fork
Sea salt & freshly-ground pepper
2 cups grated sharp cheese, such as Parmesan, Parrano, or Gruyere
Preheat oven to 375 degrees F. Grease glass 9×11 pan with butter or coconut oil and set aside.
Sautée onion and green onion with a pat of ghee or butter over medium heat for about 3 minutes or until onions are soft and fragrant. Stir in nutmeg and cayenne and remove pan from heat. (Slightly heating the spices will help release their flavor, but cooking them too long over direct stovetop heat would burn them.)
In a large mixing bowl, whisk together eggs, minced vegetables, and milk. Whisk in rice. If using leftover rice, add cornstarch and whisk again. Add tuna or crab chunks if desired.
Thoroughly combine egg mixture with salt, freshly-cracked pepper, and 1 1/2 cups of the cheese, reserving the final 1/2 cup of cheese to sprinkle on top. Pour egg mixture into pre-greased baking pan.
Sprinkle with remaining cheese and bake for about 30 minutes or until top is golden-brown and bubbly.
Enjoy!
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Tags: broccoli, brown rice, casserole, cheese, gluten-free, red pepper, tuna
