Rice Au Gratin Recipes

Steps:

• 1. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt and pepper. To make a white sauce.
• 2. Put a layer of rice in greased small baking dish. Sprinkle with cheese. Cover with a layer of sauce. Keep alternating ingredients until all are used, with a layer of cheese on top. Bake in hot over at 425 degrees for 20 minutes.

Steps:

• Fry the onions and peppers in the butter until the onions are a light, golden brown. Add the rice, salt, and boiling water and cook until the rice is nearly done.
• Add the tomato soup.
• Once the rice has absorbed all the liquid, gently fold in the cheese. Stir to mix.
• Transfer to a well greased casserole and bake at 350°F for about 25 minutes.

Steps:

• Toss rice with 1 cup cheese.
• Spoon into buttered baking dish; top with remaining cheese.
• Bake at 350 degrees for 10 to 15 minutes or until cheese melts.
• Meanwhile, melt butter, stir in curry powder, add bread crumbs, and brown lightly.
• Remove rice from oven.
• Sprinkle with curried crumbs.

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Either blanch the beet greens for 1 minute in a large pot of generously salted boiling water, or steam over an inch of boiling water for 2 to 5 minutes, until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the cooked greens and the thyme and toss together. Season to taste with salt and pepper. Remove from the heat.
• In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the rice and the cheeses and mix together well. Scrape into the oiled baking dish. Sprinkle the bread crumbs over the top. Drizzle on the remaining tablespoon of oil.
• Bake 35 to 40 minutes, until sizzling and lightly browned on the top and sides. Remove from the heat and allow to sit for at least 10 minutes before serving.

Steps:

• Preheat oven to 375 In a large fry pan, melt butter.
• Add onion and garlic and cook for 1 min over med heat.
• Add thyme, rice, and flour, stirring for 1 minute Pour in chicken broth, stir and bring to a boil, cook for 1 minute Remove from heat.
• Stir in broccoli, milk and parm cheese.
• Mix well and pour into a buttered 6 cup casserole dish.
• Cover and bake for 35 min or until tender.
• Meanwhile, to make crumb topping, toss together all ingredients and set aside.
• Remove casserole from oven, stir in lemon zest and sprinkle with crumb topping.
• Broil for 1 to 2 min until golden.

Steps:

• Saute mushrooms in butter until slightly soft.
• Toss in wild rice and cheese.
• Spoon into buttered 2-quart casserole dish.
• Cover and bake at 325 for 20 minutes. Uncover and bake 10 more minutes.

Steps:

• Preheat oven to 350°F.
• Melt butter in a saucepan; add flour, blending well.
• Add milk gradually and cook until thickened.
• Add half of cheese and seasoning; cook until cheese is melted, stirring constantly.
• Clean the shrimp and break them in half.
• Mix with rice and sauce.
• Place in buttered baking dish, sprinkle with crumbs and cover with remaining cheese.
• Bake for 15 minutes or until crumbs are browned and cheese is melted.