This wonderful side dish goes well with any meat stew. I use whatever fresh herbs I have on hand along with the chopped parsley to add even more flavor. —Laura Crane, Leetonia, Ohio
Ingredients
- 3 cups cooked rice
- 2 large eggs, lightly beaten
- 1 can (12 ounces) evaporated milk
- 1 cup shredded Swiss cheese
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 1/2 cup minced fresh parsley
- 6 tablespoons water
- 2 tablespoons canola oil
- 1 garlic clove, minced
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
Directions
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2-1/2 to 3 hours or until a thermometer reads 160°.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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