The wine and herbs really make this dish special, and different from most other rice and cheese casseroles I've seen elsewhere. This is a recipe I invented several years ago, loved it and made countless times and have only changed it occasionally by adding cooked chopped broccoli or chopped fresh tomatoes. You could try adding other types of vegetables, cooked or not according to judgment. It makes a great side dish or vegetarian main course. If you have leftover rice, I recommend only using if made with broth.
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 tablespoon butter
- 1 cup onion, chopped
- 1 garlic clove, minced
- 1 1⁄2 teaspoons dried basil
- 1 1⁄2 teaspoons dried thyme
- 3⁄4 teaspoon dried oregano
- 1 teaspoon black pepper
- 1⁄4 cup dry white wine, plus up to
- 2 tablespoons dry white wine
- 1 tablespoon soy sauce
- 1 1⁄2 cups low-fat sharp cheddar cheese, shredded (about 6 ounces)
- Preheat oven to 350 degrees.
- Cook rice in 2 quart pot according to instructions, except substitute vegetable broth for water and omit salt and/or butter.
- Meanwhile, chop onions and mince garlic and then melt butter in non-stick skillet.
- Add onion and saute for about 5 minutes.
- Add garlic and saute for about 2 more minutes.
- Remove from heat.
- Add basil, thyme, oregano, black pepper and soy sauce to onion mixture.
- When rice is done, add onion and spice mixture to pot and mix. Add 1/4 cup or more wine (depending on moistness of rice) and fluff with fork.
- Place rice in 2 quart casserole sprayed with non-stick cooking oil and sprinkle with shredded cheese.
- Bake uncovered for 20-30 minutes or until cheese is melted.