By Kumquat the Cat's friend on March 01, 2005
Photo by Boomette
Photo by Boomette
"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."
Serving Size: 1 (161 g)
Servings Per Recipe: 4
"I used chicken broth instead of vegetable broth. It's a great recipe but we found there was too much spices. Next time I'll use less. DS didn't like it because of that. Thanks Kumquat :) Made for Cookbook tag game"
"So simple and soooo good! As many of my reviews and recipes will note, I am frequently cooking for Just One, although The Beau is here to cook for on weekends... or to steal my leftovers just when I think he won't like something and I've planned on it for a meal, LOL. I ate this as a main dish and I'll be lucky if this lasts me until tomorrow night's dinner. I pulled it together in a slightly odd way, but it saved some dishwashing and it turned out grand. I started the rice and broth in my rice cooker, adding the chopped onion and garlic to cook along with it. I also added some chopped celery as I was trying to get rid of some, plus a handful of fresh mince parsley that I was also trying to find a good home for before it went South. When it was finished, I stirred in all the seasonings, right into the rice cooker pot, and stirred thoroughly. Then I added the white wine (I used a local chenin blanc and I thought it might not be quite dry enough but it turned out perfect!) and the soy sauce (I'm wondering next time how Worcestershire might be? Kumquat might not partake of such condiments, and rightfully so). Based on an earlier review, I too, added a handful of shredded cheese to the rice mixture. Into a casserole and the rest of the cheese on top! Great recipe with great potential for experimentation and I loved it for a main dish. Thanks Kumquat's friend!"
"I was worried if I could rate this recipe fairly, because I like the chef. So, I gave it to the mercy of Mr. B. Like Happy Mom, I used brown rice. I cut back severely on the pepper, because Mr B wouldn't have liked it. I forgot to cook the rice in vegetable broth, so I threw in some Rapunzel veggie bullion and that went fine. I liked the idea of mixing some of the cheese into the rice, and some on top, so I did that, and used about 2 cups total for the doubled recipe. It was plenty for us. This was a very flavorful recipe. Mr. B. cleaned his plate. Grandma B. cleaned her plate. The verdict? Thumbs up! Thanks!"
"This is excellent. I used brown rice and a bit only a cup of cheese. My kids did not like it as much so if you are serving to children you might want to cut back on the herbs and pepper."
"The rice was OK, but not what I expected. I followed the directions but the flavor wasn't all that great to me. It may be just personal taste - I have to admit the ingredients and all sure looked good, it just didn't turn out as well as I thought it would."
"Who says rice is boring! This was anything from that. HIGHLY flavorable. Just exploding with flavor. Thank You KCF!"
"This is a sensational rice dish. The combination of herbs, onion, garlic, wine and cheese are fantastic. I used a Chardeney wine. I also mixed a little cheese with the rice and then topped the remainder of rice with the cheese. YumYumYum. Next time I will double the recipe. We didn't have any left. Thanks so much for sharing. "