This dish is an easy addition to serve at your next weeknight supper and even your Thanksgiving or Christmas meal.
Cheesy Louisiana Baked Rice
Makes 4 to 6 Servings
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 (16-ounce) package sliced baby portobello mushrooms
- 1 mirliton, seeded and cut into ½-inch cubes (peeled, if desired)
- 2 cloves garlic, minced
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 3 cups cooked long-grain rice
- 1 (14-ounce) can artichoke hearts, drained and cut into ½-inch pieces
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup whole milk
- ¾ cup shredded whole mozzarella cheese, divided
- ½ cup freshly grated Parmesan cheese, divided
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
- Garnish: fresh sage
Instructions
- In a medium saucepan, melt butter with oil over medium heat. Add onion, and cook, stirring occasionally, until softened and lightly caramelized, 25 to 30 minutes.
- Preheat oven to 375°. Lightly spray a 2-quart baking dish with cooking spray.
- Add mushrooms, mirliton, garlic, salt, and pepper to onion; cook, stirring occasionally, until softened, about 10 minutes.
- Remove from heat, and stir in rice, artichokes, soup, milk, ½ cup mozzarella, ¼ cup Parmesan, thyme, and sage. Transfer to prepared pan.
- Bake until heated through, 25 to 30 minutes. Sprinkle with remaining ¼ cup mozzarella and remaining ¼ cup Parmesan. Bake until golden brown and bubbly, about 10 minutes more. Garnish with sage, if desired.
