Monday, June 25, 2007
1lb/455g uncooked brown rice
3/4lb/340g Jarlsberg or Swiss cheese
6tbsp unsalted butter or margarine
4oz/115g almonds, chopped
6oz/170g carrots, grated
1 large tomato, peeled and chopped
1 tsp paprika
1 tsp nutmeg
1tsp mild curry powder
1/2 tsp crushed cumin seeds
1 tsp sea salt
1tsp ground white pepper
1 tbsp chopped chives
1 large egg, slightly beaten
4oz/115g mushrooms, sliced and cooked
4 parsley sprigs
4oz/115g hard cheese (such as parmesan), grated
In a large saucepan, simmer rice, Jarlsberg cheese, Milk, butter, almonds, and carrots, until cheese is melted. Stir constantly.
Add tomato, wheatgerm, and spices and blend thoroughly. Remove from heat.
Add beaten egg, cooked mushrooms, and parsley sprigs.
Spoon mixture into casserole pan, and top with grated cheese.
Bake at 350f/180c for 45 min, or until crust is golden brown. Serve hot or cold.
Another from The Vegetarian Times Cookbook.
This was a really interesting combination. It was weird cuz while I was eating it, I kept noticing different ingredients. One minute I’d taste the almonds, then all of a sudden the cumin seeds would be noticeable. All of it though, tasted of Jarlsburg, and that rocked cuz I love swiss cheese.
I was worried when I put it in the oven that there wouldn’t be enough moisture to fully cook the rice. It came out fine, but if I were to make it again, I do think I would add a little more liquid. Maybe more milk, or some tomato juice or stock or something.
It was easy to make, and there was enough so that we have left-overs for lunches.
It was good, but not my absolute favorite thing in the world.