| 3 cups cooked | Lundberg Family Farms Long Grain Brown Rice or Short Grain Brown Rice |
| 2 Tablespoons | Butter |
| 4 cups | Sliced sweet mild onion (about 3 large) |
| ¾ cup | Parmesan cheese, grated |
| 3 | Eggs |
| 2 cups | Shredded smoked Gouda cheese |
| ¾ cup | Chopped pecans |
|
Preheat oven to 400 degrees.
Heat butter in large skillet over medium heat. Add onion and saute 8 to 10 minutes, stirring periodically until browned and caramelized.
Meanwhile, combine rice, Parmesan and eggs in a medium bowl. Press mixture into bottom of a 10 inch removable bottom pan. Distrubute onion over crust and top with smoked Gouda and pecans.
Bake in preheated oven 12 to 15 minutes, until pecans are toasted.
Makes 6 servings.
Recipe adapted from USA Rice Federation. |
