Cheesy
Rice Loaf
2 TBLS. butter
1 cup chopped red bell pepper
1/3 cup chopped onion or shallots
6-8 oz. chopped mushrooms
3/4 cup mayonnaise
4 cups hot cooked rice
1 cup shredded cheese (can use 4 cheese Mexican, or combination of any
cheese you like)
2/3 cup fine dry bread crumbs (I Used Progresso, seasoned) Salt/Pepper to
taste Parsley for garnish
Melt butter in medium skillet and add red pepper, onion and mushrooms. Cook on low till just tender. May add more butter if needed) Mix Mayonnaise, rice, cheese, bread crumbs, salt and pepper and sautéed veggies in a large bowl.
Mix till well blended. (If it seems too dry add a little more mayo. The mixture should be a little moist) Put mixture into a 9x5x3 buttered loaf pan - press it in. Bake at 350 degrees for 30-35 minutes. Should have a nice light brown top.
Cool for about 5 minutes. and unmold onto serving platter. Garnish with parsley.
Makes 6-8 servings.
2 TBLS. butter
1 cup chopped red bell pepper
1/3 cup chopped onion or shallots
6-8 oz. chopped mushrooms
3/4 cup mayonnaise
4 cups hot cooked rice
1 cup shredded cheese (can use 4 cheese Mexican, or combination of any
cheese you like)
2/3 cup fine dry bread crumbs (I Used Progresso, seasoned) Salt/Pepper to
taste Parsley for garnish
Melt butter in medium skillet and add red pepper, onion and mushrooms. Cook on low till just tender. May add more butter if needed) Mix Mayonnaise, rice, cheese, bread crumbs, salt and pepper and sautéed veggies in a large bowl.
Mix till well blended. (If it seems too dry add a little more mayo. The mixture should be a little moist) Put mixture into a 9x5x3 buttered loaf pan - press it in. Bake at 350 degrees for 30-35 minutes. Should have a nice light brown top.
Cool for about 5 minutes. and unmold onto serving platter. Garnish with parsley.
Makes 6-8 servings.
No comments:
Post a Comment