Capsicum Herb Rice Cake

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* Exported from MasterCook *

 

Capsicum Herb Rice Cake

 

Recipe By :

Serving Size : 4 Preparation Time :0:35

Categories : Baking Cheese

Herbs Main Course

Rice Savoury

Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 sm red capsicums

olive oil -- for brushing

1 c short-grain rice -- (220g/7oz)

1 tsp salt

60 g butter -- (2oz) melted

3 spring onions -- finely chopped

2 sprig parsley -- chopped

2 sprig thyme -- chopped

1 clove garlic -- crushed

1 c grated cheddar cheese -- (125g/4oz)

1 egg -- lightly beaten

1/2 c milk -- (125ml/4fl oz)

 

Preheat the oven to moderately hot 200ºC (400ºF/Gas 6) and lightly grease a

20cm (8 inch) round baking dish. Brush the capsicums lightly with the olive

oil and bake for 20 minutes, or until the skin blackens and blisters. Leave

to cool under a tea towel or in a plastic bag.

 

Reduce the oven temperature to moderate 180ºC (350ºF/Gas 4). Put the rice,

salt and 2 cups (500ml/16 fl oz) water in a medium pan. Bring to the boil,

cover and reduce the heat to the lowest setting. Cook for 15 minutes, or

until the rice is tender. Remove from the heat and gently fluff the rice

with a fork to separate the grains.

 

Peel the skin off the capsicums and discard with the core and seeds. Slice

the flesh into thin strips. Put the capsicum strips in a large bowl with

the cooked rice, melted butter, chopped spring onion, parsley, thyme,

crushed garlic, grated cheese, egg and milk. Stir until the mixture is well

blended.

 

Spoon the capsicum and rice mixture into the prepared baking dish, and press

the mixture down with the back of a spoon. Bake for 35-40 minutes, or until

the mixture begins to brown lightly. Remove from the oven and leave to cool

for 15 minutes before slicing into wedges. Serve warm.

 

Source:

" Family Circle: Cooking with Herbs "

S(ISBN):

" 0-86411-597-0 "

Copyright:

" Murdoch Books 1997 "

T(Cooking Time):

" 1:20 "

 

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Per Serving (excluding unknown items): 473 Calories; 24g Fat (46.1% calories

from fat); 15g Protein; 50g Carbohydrate; 5g Dietary Fiber; 113mg

Cholesterol; 883mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1

Vegetable; 0 Non-Fat Milk; 4 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0