Decadently delicious. Sinfully simple.

Though easier to make than either one, the resulting culinary paradise lies somewhere between a soufflé and a risotto.

I like mine with a pat of sweet butter, but it's rich enough that this really is overkill.


Brown Rice & Cheese Casserole
A cherished family classic, courtesy of Oma (Elisabeth Wiley), and perhaps my favorite casserole of all time... I need to have this at least a couple of times a year, and honestly would be happy eating it every week.

2 eggs, lightly beaten
1/2 cup heavy cream
1/3 cup water
1½ cup cooked brown rice (3/4 cup uncooked) [Oma says she uses a bit more than this]
1¼ cup freshly grated Cheddar (10oz bar = 2½ c)
salt to taste (preferably Herbamare seasoned salt...)
1/4 cup chopped green pepper (½ med. pepper)
2 Tb grated onion [Oma uses a little more here too]

Preheat oven to 350°. Beat eggs together with cream and water. Stir into cooked
rice. Add cheese, salt, green pepper & onion. Mix well. Turn into an oiled casserole
dish and bake 45 minutes or until set.

serves 2 (recipe times 9 is enough for 20 people)

tender variant uses 1/2 cup water and steamed, skinned peppers

proportions for larger batches

for double recipe:
4 eggs, lightly beaten
1 cup heavy cream
2/3 cup water
3 cups cooked brown rice (1½ cup uncooked) [and a bit more]
2½ cups freshly grated Cheddar (10oz bar)
salt to taste (or Herbamare...)
1/2 cup chopped green pepper (1 med. pepper)
4 Tb grated onion [and a little extra]

for 2½ times recipe:
5 eggs, lightly beaten
1¼ cup heavy cream
5/6 cup water
3-3/4 cups cooked brown rice [and a bit more]
3-1/8 cups freshly grated Cheddar (1¼ bar)
salt to taste (or Herbamare...)
3/8 cup chopped green pepper (1 large pepper)
5 Tb grated onion [can use a little extra here too]