7/22/11

Egg & Rice Casserole



Everyone in my family likes rice, which is a great thing since it's such a versatile food. It can be used in so many ways and mixed with so many wonderful things. We have completely converted to brown rice in our house in place of white. Because it's not stripped through processing like the white rice is, brown rice has a far greater nutrional value.

This casserole dish can really be served for breakfast, lunch or dinner. It's also a great way to use up leftover rice. The best part is that kids seem to love the combination of cheese and rice. Henry can easily eat two servings at a sitting!

Egg and Rice Casserole
2 c. cooked brown rice, warm
1 c. cooked bulgur, warm
3 eggs, 5 egg whites
1-1/2 c. cheddar cheese
2-1/2 c. chopped frozen broccoli
1 medium onion, chopped
1 T. Worcestershire sauce
2 t. minced garlic
1/2 c. skim milk or low-fat buttermilk
salt and pepper

1. Prepare the brown rice and bulgur according to package directions. **I like to use a cube of bouillen in the water when I make it to add flavor.

2. In a large bowl, mix the warm rice and bulgur with 1 whole egg and 3 egg whites.  Mix in the minced garlic and 3/4 c. of cheese. Put the mixture in a well-greased  2 qt. casserole and bake for 10 minutes at 350 degrees.

3. Meanwhile, steam the broccoli and chopped onion in the microwave with a few tablespoons of water for several minutes, until they are soft and crush easily with a fork.

4. In a bowl, beat 2 whole eggs and 3 egg whites. Add in the milk, Worcestershire and salt. Add in the broccoli and mix well. Pour over the baked rice. Pour remaining cheese over the top. Bake for another 30 minutes or until cheese is melted and slightly golden.




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2 comments:

Anna said...

I've never added rice to an egg bake, but this looks yummy! Happy weekend to you!

Betsy said...

I made this for a potluck last weekend. The pan came home empty so folks must have liked it! Thanks for sharing!