LIVE
Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

If you can't find tomato chutney in your local supermarket, prepare our for a suitable version.

Recipe by Cooking Light November 2005

Gallery

Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

338 calories; calories from fat 30%; fat 11.4g; saturated fat 6.9g; mono fat 2g; poly fat 0.5g; protein 14.3g; carbohydrates 43.6g; fiber 1.5g; cholesterol 98mg; iron 2.2mg; sodium 622mg; calcium 355mg.
Advertisement