- 2 tablespoons [30 mL] oil
- 1 cup [250 mL] basmati rice
- 2 cups [500 mL] water
- 1 teaspoon [5 mL] salt
- 1 large onion, diced
- 1/2 sweet red pepper, membranes removed and seeded, diced
- 1/2 sweet green or yellow pepper, membranes removed and seeded, diced
- 6 tablespoons [90 g] grated Swiss cheese
- 2 teaspoons [10 mL] basil
- 2 tablespoons [30 mL] dried parsley flakes
- 1/4 teaspoon [1 mL] pepper
- 4 eggs, beaten
- A little more grated Swiss cheese, to garnish
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- Heat 1 tablespoon [15 mL] of the oil into a casserole.
- Stirring, heat basmati rice for 1 minute to coat the grains.
- Pour in 1 cup [250 mL] of the water; add 1/2 teaspoon [1.3 mL] of the salt
- Cook basmati rice over low heat for 15 to 20 minutes, for the rice grains to absorb all of the water; reovre from heat.
- Heat remaining 1 tablespoon [15 mL] oil into a frypan.
- Stirring, soften together onion san sweet red and green or yellow pepper dices for 5 to 7 minutes before mixing into bastmati rice.
- Stir in grated Swiss cheese, basil, dried parsley flakes, remaining 1/2 teaspoon [1.3 mL] salt, pepper and beaten eggs.
- Remove from heat and preheat oven to 350°F [180°C].
- Evenly spoon rice into an already buttered 9 x 13-inch [23 x 33-cm] baking dish.
- Level out then lightly sprinkle top of rice with grated Swiss cheese.
- Brown into preheated oven, for approximately 25 to 30 minutes.
- Sserve, cut into squares.
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