Cheddar Rice Casserole with Tomato Chutney

Cheddar Rice Casserole with Tomato Chutney Recipe
If you can't find tomato chutney in your local supermarket, prepare our for a suitable version.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 338
Caloriesfromfat 30 %
Fat 11.4 g
Satfat 6.9 g
Monofat 2 g
Polyfat 0.5 g
Protein 14.3 g
Carbohydrate 43.6 g
Fiber 1.5 g
Cholesterol 98 mg
Iron 2.2 mg
Sodium 622 mg
Calcium 355 mg

Ingredients

2 cups water
1 cup uncooked basmati rice
1 1/2 teaspoons butter
1/2 cup chopped green onions
3 garlic cloves, minced
2 1/4 cups 1% low-fat milk
3/4 cup (3 ounces) shredded extrasharp cheddar cheese
1 tablespoon all-purpose flour
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
2/3 cup tomato chutney
Cooking spray
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

Bring water and rice to a boil in a medium saucepan; cover. Reduce heat, and simmer 20 minutes or until liquid is absorbed. Cool slightly.

Melt butter in a nonstick skillet over medium-high heat. Add onions and garlic; sauté 2 minutes. Combine rice, onion mixture, milk, and the next 5 ingredients (through eggs), stirring well. Spread chutney in the bottom of an 11 x 7-inch baking dish coated with cooking spray. Carefully spoon rice mixture over chutney. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

Preheat oven to 350°.

Remove casserole from refrigerator; uncover and let stand at room temperature 15 minutes. Sprinkle with Parmesan. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 30 minutes or until set. Let stand 5 minutes before serving.

Note:

November 2005
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