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Emerald Rice




Source of Recipe


newspaper clipping


Recipe Introduction


Dorothy Waring, Palm Desert, California 2nd prize winner


List of Ingredients




½ cup converted rice
3 eggs, separated
1 cup sharp cheddar cheese
½ cup minced parsley
2 tablespoon chopped onion
½ cup butter or margarine


Recipe



Cook rice according to package directions for half the basic recipe. Beat yolks until light and fluffy. Combine rice, cheese, parsley, onion, butter and beaten egg yolks. Beat egg whites until they hold soft peaks. Fold into rice mixture. Pour into 1 ½ quart casserole or souffle dish. Bake at 340 degrees 25 to 30 minutes, or until knife inserted in center comes out clean. Makes 4 to 6 servings.