Cheddar Rice Casserole with Tomato Chutney

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

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Nutritional Information

Amount per serving
  • Calories: 338
  • Calories from fat: 30%
  • Fat: 11.4g
  • Saturated fat: 6.9g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.5g
  • Protein: 14.3g
  • Carbohydrate: 43.6g
  • Fiber: 1.5g
  • Cholesterol: 98mg
  • Iron: 2.2mg
  • Sodium: 622mg
  • Calcium: 355mg

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

  1. 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.
  2. 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.
  3. Preheat oven to 350°.
  4. 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.
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