Cheddar Rice Casserole

By japaulson

Ingredients

• 2 cups water
• 1 cup uncooked basmati rice
• 1 1/2 teaspoons butter
• 1/2 cup chopped green onions
• 3 garlic cloves, minced
• 2 1/4 cups 1% low-fat milk
• 3/4 cup (3 ounces) shredded extrasharp cheddar cheese
• 1 tablespoon all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 2/3 cup tomato chutney
• Cooking spray
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

Bring water and rice to a boil in a medium saucepan; cover. Reduce heat, and simmer 20 minutes or until liquid is absorbed. Cool slightly.
Melt butter in a nonstick skillet over medium-high heat. Add onions and garlic; sauté 2 minutes. Combine rice, onion mixture, milk, and the next 5 ingredients (through eggs), stirring well. Spread chutney in the bottom of an 11 x 7-inch baking dish coated with cooking spray. Carefully spoon rice mixture over chutney. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
Preheat oven to 350°.
Remove casserole from refrigerator; uncover and let stand at room temperature 15 minutes. Sprinkle with Parmesan. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 30 minutes or until set. Let stand 5 minutes before serving.

Nutritional Information
Calories:338 (30% from fat)
Fat:11.4g (sat 6.9g,mono 2g,poly 0.5g)
Protein:14.3g
Carbohydrate:43.6g
Fiber:1.5g
Cholesterol:98mg
Iron:2.2mg
Sodium:622mg
Calcium:355mg