Warm Rice Salad
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 3 cups rice
- 300 ml cream
- 1 red capsicums or 1 green capsicum, cut in rings
- 1 1⁄2 liters chicken stock
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 onion, chopped
- 1 cup grated parmesan cheese
directions
- Preheat oven to 180°C.
- Melt butter with oil in frying pan.
- Add onions and garlic and cook until onion is clear.
- Add rice and cook until covered in oil and lightly golden.
- Add chicken stock and cook until tender- approx 11 minutes.
- Drain the rice and put 1/2 in an ovenproof dish.
- Add a layer of capsicum, cheese and cream.
- Do another layer and finish the top with cheese, capsicum and more cream.
- Bake until golden- approx 30 minutes.
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Reviews
-
We really enjoyed this. My DD, who is quite picky, gave it a thumbs up and a 5 and so did the rest of us. It is very easy and made a lot. I used 3 teaspoons of granulated garlic instead of fresh but otherwise followed the recipe exactly. It makes for great left overs. I will be making this often. Thank you barb63, we think this will become one of our family favourites too.
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Hi all. Currently live in Adelaide, Australia. Have 2 beautiful teenage daughters who also love cooking and trying new recipes. I absolutely love chilli - even have it on poached eggs for breakfast!!
I collect cookbooks - not that I need them now I have found this website!! I do like to sit with a glass of wine and skim through looking at recipes. Ainsley Harriot is a favourite - his spaghetti with red wine bolognaise sauce is heavenly!!
I have a collection of recipes dating back to the 1970's (started collecting them when I was 14) - my children keep saying they want it when I die!!(no intention of going anywhere yet!). I am now doing up 2 books for the kids with my best recipes to give them when they leave home to stop any arguments.