Serves: 4
Prep Time: 45 minutes
Meal Occasion: Side Dish, Main Dish, Lunch, Dinner
Cuisine Type: American
Ingredients
| 1 | cup UNCLE BEN’S® Natural Whole Grain Brown Rice |
| 2 | cups milk or light cream |
| 2 | hard-boiled eggs per person |
| 1 | cup chopped onion |
| 2 | Tbsp. grated Swiss cheese |
| 1 | Tbsp. butter |
| 2 | Tbsp. grated Parmesan cheese |
| 3 | Tbsp. butter |
| 1 | bay leaf |
| 2 1/4 | cups chicken stock or bouillon |
| 1/4 | tsp. salt |
| 1 | Tbsp. flour |
Instructions
1. Sauté onion in 2 tablespoons butter or margarine until golden brown. Add stock or bouillon and bring to a boil.
2. Stir in rice and bay leaf; cover. Simmer until water is absorbed, about 25 minutes.
3. Mornay sauce: melt butter and flour in saucepan to make a blond roux; flour should be completely emulsified in the melted butter. Gradually start stirring in the milk.
4. Keep on medium heat until mixture comes to a boil, and then turn down heat to a simmer until thick.
5. When sauce is done, season with salt and the cheese. Stir until cheese is melted.
6. Put rice mixture in a casserole dish.
7. Arrange wedges of eggs over bed of rice.
8. Cover with Mornay sauce. Place under hot broiler and broil until sauce is golden.
