Rice Parmigiana

Rice Parmigiana

This savory rice dish is equally good with white, brown or wild rice. You
can prepare it a day ahead if you wish, except for the baking.

for Dinner
4 servings
Time to prepare: 5 minutes
Difficulty: Easy


2 cups cooked white rice
1 cup coarsely chopped fresh parsley
1/4 cup chopped green onions, including tops
1 cup grated Parmesan cheese
2 eggs, lightly beaten
1/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper
4 oz. sliced or shredded Mozzarella cheese
Tomato slices


Mix the cooked rice with the parsley, chopped green onions and
Parmesan cheese.

Beat the eggs and milk together thoroughly. Mix into the rice.

Add salt and pepper and blend well.

Turn into a well buttered 1 to 1 1/2-
quart baking dish that has a cover.

Arrange half the cheese over the rice; arrange tomato slices over the cheese and top with the second half of the cheese.

Place in a pan of boiling water. Bake at 350°F for 30 to 35 min. or until casserole is set.


Good served with: Spinach salad and sesame seed dressing, hot dark
or French bread.

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