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Recipes Fresh From The Farm

Green Rice

E. Marie

Serves 6

This is a great dish with green peppers & parsley. As a side dish it's tremendous with any protein. I love it, leftover, for lunch. And I really like making small patties and frying them to serve with lunch or dinner.

  • 3 C. leftover cooked rice (cooled to room temperature)
  • 1 C. parsley, chopped
  • 1/2 C. grated Cheddar cheese
  • 1/3 C. onion, chopped – I like the green & white of parts of green onions
  • 1/4 C. green pepper, chopped
  • 2 cloves garlic, minced
  • 1 can (14-1/2 oz) Evaporated Milk
  • 2 eggs, beaten
  • 1/2 C. veggie oil – or butter – or half butter & half oil
  • 1 T. salt
  • 1/2 t. pepper
  • 1 lemon, zest & juice

Preheat oven to 350 degrees.

Mix rice, parsley, cheese, onion, green pepper, garlic in greased 2 quart casserole. Blend rest of ingredients. Mix into rice. Sprinkle with paprika. Bake approximately 45 minutes, or until it looks like a soft custard.