Cheddar Rice Casserole with Tomato Chutney

If you can't find tomato chutney in your local supermarket, prepare our Tomato Chutney for a suitable version.

Yield: 6 servings (serving size: about 1 cup)

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

Preparation

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