When we do an Open House party, this is the dish my close friends always ask me to make. It has alot of things going for it. It is inexpensive and very easy to make(most of the ingredients are standard pantry items); it can easily be quadrupled for large groups; it is a very healthy multigrain starch or vegetarian entree, with whole grains,wheat germ and sunflower and sesame seeds for added fiber, and cheese, milk and eggs for protein. It is easy fork or hand food and is moist and doesn't dry out when kept warm for hours. It is what I call a great 'mediator' dish, going well with many different flavorings- from curried chicken to southwestern chili to manicotti. It has a long refrigerator shelf life and it freezes and reheats easily and well, without losing its appealing textures or flavors. —LE BEC FIN
cups cooked and cooled short grain brown rice or multi grains*
2-3 ounces unsalted butter
1 large yellow onion, finely chopped
3 large eggs
1 cup whole milk
1/2 cup heavy cream(or milk)
2 1/2 cup Grated gruyere (Trader Joe’s cave- aged is excellent)
Preheat oven to 350 degrees .
Over medium high heat, melt butter in skillet, add onion and cook about 5 minutes, til translucent and not brown. Cool. In a large bowl, beat eggs; add milk and cream til well combined. Add rice mixture along with onion through pepper. (Grains soak up alot of salt, so taste to make sure you have enough.)
Pour mixture into sprayed 10-11” metal or ceramic tart pan. Top with 1/2 cup gruyere and bake 40-50 min. til well browned and bubbly and knife tip comes out clean. Can be served hot or at room temperature.
For lunch leftovers and snacks,I like to slice it and lay it on its side and bake til slices are browned and crunchy. Makes for an easy healthy Grab 'n Go!
*The chewiness of short gain brown rice makes a big difference in the success of this dish. I also love substituting the brown rice with a wonderful cooked 10 ounce package of Trader Joe's ‘Rice Medley’(short grain brown and red rice, black barley) Aside from the great colors and textures of this variety mix, it makes for a very fast prep time for this dish!!
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.