Rice Crust For Casseroles Recipes

Steps:

• Heat oven to 325°F. Lightly grease quiche dish, 9x1 1/2 inches.
• Mix mushrooms, onion, rice and water in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until rice is tender. Stir in broccoli and cottage cheese. Stir in remaining ingredients except 1/4 cup Cheddar cheese. Spoon into quiche dish.
• Bake uncovered 40 minutes. Sprinkle with 1/4 cup Cheddar cheese. Bake 10 to 15 minutes or until center is hot. Let stand 5 minutes before cutting.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Prepare the rice ingredients. Let cool.
• 3. Beat the egg very well. If you want to add herbs do it now.
• 4. Stir the egg into the rice. Mix together well. Press rice mixture into a 9 or 10 inch pie pan.
• 5. Bake at 350 degrees for 10 minutes.
• 6. Put your filling of choice into crust. Bake at 350 degrees for 45 minutes.
• 7. Serve with a salad

Steps:

• Combine all ingredients and mix thoroughly.
• Press into the bottom and up sides of 9-inch GLASS pie plate.
• Microwave on HIGH till cheese is melted (about 1 1/2 to 2 minutes).

Steps:

• Preheat oven to 375 degrees. Bring a medium saucepan of salted water to a boil. Add rice, stir once, and cook until tender, about 25 minutes. Drain.
• Heat 2 tablespoons oil in a large saute pan over medium-high heat. Add zucchini, garlic, and scallions, and cook, stirring often, for 2 minutes. Reduce heat to medium, and cook, stirring often, until tender, 3 minutes more. Season with salt, and transfer to a bowl.
• Return pan to medium heat, and add remaining tablespoon oil. Add spinach, and cook for 2 minutes. Add basil, and cook, stirring occasionally, until bright green and wilted, about 2 minutes. Season with salt and pepper. Drain.
• Whisk ricotta and eggs in a large bowl. Add 1 1/2 cups cooked rice to mixture. Stir in cooked zucchini and spinach-basil mixtures. Add 3/4 teaspoon salt, and season with pepper.
• Combine Parmesan and remaining cooked rice in a small bowl. Lightly coat a 9-inch round baking dish, 2 inches deep, with oil, and spoon ricotta mixture into dish. Top with Parmesan-rice mixture. Bake until filling is set and top is golden, 35 to 40 minutes. Let stand for 15 minutes before serving.