| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy, Eggs | Canadian | Vegetables | 4 | Servings |
INGREDIENTS
| 1 | tb | Butter |
| 1 | Onion, chopped | |
| 1 | c | Sweet red pepper, chopped |
| 1 | c | Sweet green pepper, chopped |
| 1 | c | Arborio or short-grain rice |
| 1 1/2 | c | Hot water |
| 2 | c | Corn kernels |
| 1 | c | Milk |
| 1 | Egg | |
| 2 | ts | All-purpose flour |
| 1 1/4 | ts | Salt |
| 3/4 | ts | Pepper |
| 2 | c | White Old Cheddar, shredded |
| 1/3 | c | Fresh basil, chopped |
| 1 | Tomato, sliced | |
| 1 | tb | Parmesan, freshly grated |
INSTRUCTIONS
In large saucepan, melt butter over medium heat; cook onion and red and green peppers, stirring occasionally, for 5 minutes. Add rice; cook, stirring, for 1 minute. Add water and corn; bring to boil. Reduce heat to low; cover and cook for about 15 minutes or until liquid is absorbed. Whisk together milk, egg, flour, salt and pepper; stir into rice mixture along with Cheddar and basil. Pour into greased 8-inch square baking dish. Arrange tomato slices over top; sprinkle with Parmesan. Bake on baking sheet in 350F 180C oven for 25-35 minutes or until liquid is absorbed. Let stand for 5 minutes. Per Serving: about 600 calories, 25 g protein, 26 g fat, 69 g carbohydrate high source fibre, excellent source calcium, good source iron. Source: Canadian Living magazine, Sep 94 Presented in article "Straight From The Cob" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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