Last month we had friends over and I made brown rice to go with the swordfish and veggies B made. But there was so much other great food that most of the rice went uneaten.
So, the next night, we needed a recipe to use it up. I made a savory rice pudding last week (but didn’t post about it because I forgot to take a picture) based on this recipe with frozen peas and canned tuna, and it was pretty good but there were no leftovers after feeding two adults and a preschooler, and it was a little bland.
Tonight, I started with that recipe but tripled, added spices, and mixed in ricotta and feta for more cheesy goodness.
Savory 3 Cheese Rice Pudding with mushrooms
- 6 cups cooked brown rice
- 9 eggs
- 2.25 cups milk
- two small (6 oz?) cans mushrooms
- 1 tsp ground coriander
- 1 tsp ground garlic
- 1 tbsp dried onion
- more than 1 tsp Worcestershire sauce (I didn’t use enough)
- 1 cup ricotta cheese
- .25 lbs feta cheese
- 1-2 c shredded cheddar cheese, to cover
- bread crumbs (optional)
Preheat the oven to 350F
Beat the eggs and milk together in a bowl larger than a 4c Pyrex pitcher. Mix in spices.
Put rice into a 13×9 pan. Pour egg mixture over the rice and mix in mushrooms, feta and ricotta. Cover with cheddar and lightly sprinkle with bread crumbs.
Bake 45-60 minutes until set. Broil for the last 2-4 minutes to toast cheese