Green Rice Souffle Recipe
This Green Rice Souffle has become a hit my with my family, I can guarantee that it will be the same with your family too. Pamper everyone with Green Rice Souffle as Main Dish. Stock up on rice as you will want to make this Green Rice Souffle time and again. Add this Green Rice Souffle to your list of choicest foods and make it whenever you want to.
Ingredients
1 cup grated Parmesan cheese
1 cup Brand Rice
2-1/2 cups water
1 teaspoon salt
1 tablespoon butter or margarine
1 medium onion, chopped
1 small green pepper, chopped
1 /4 cup butter or margarine
1 (10-oz.) pkg. frozen chopped spinach, thawed and drained
1/4 cup flour
1 teaspoon salt
1 cup milk
4 eggs, separated
Directions
Preheat oven to 375°F (19rC).
Butter a 2-quart souffle' dish or deep, round baking dish.
Sprinkle bottom and sides evenly with about 2 tablespoons Parmesan cheese.
Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
Cook onion and green pepper in 1/4 cup butter or margarine until onion is tender, not brown.
Add chopped spinach.
Cook until tender, about 5 minutes.
Stir in flour and salt.
Add milk.
Cook until sauce is thickened, stirring constantly.
Remove from heat.
Stir in remaining Parmesan cheese and cooked rice.
In a large bowl, beat egg yolks until thick and lemon-colored.
Add rice mixture slowly, stirring constantly.
Beat egg whites until stiff, but not dry.
Fold into rice mixture.
Pour into buttered baking dish.
Bake until puffed and browned and knife inserted in center comes out clean, 35 to 40 minutes.
Butter a 2-quart souffle' dish or deep, round baking dish.
Sprinkle bottom and sides evenly with about 2 tablespoons Parmesan cheese.
Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
Cook onion and green pepper in 1/4 cup butter or margarine until onion is tender, not brown.
Add chopped spinach.
Cook until tender, about 5 minutes.
Stir in flour and salt.
Add milk.
Cook until sauce is thickened, stirring constantly.
Remove from heat.
Stir in remaining Parmesan cheese and cooked rice.
In a large bowl, beat egg yolks until thick and lemon-colored.
Add rice mixture slowly, stirring constantly.
Beat egg whites until stiff, but not dry.
Fold into rice mixture.
Pour into buttered baking dish.
Bake until puffed and browned and knife inserted in center comes out clean, 35 to 40 minutes.
