As­para­gus and rice quiche

North West Telegraph - - North West Lifestyle -

Prepa­ra­tion: 25 min­utes Cook­ing: 45 min­utes Serves: 4-6 In­gre­di­ents 1 tbsp but­ter 4 spring onions, chopped 3 cloves gar­lic, crushed 1 cup Ar­bo­rio rice 3 cups chicken stock 1 bunch as­para­gus 4 eggs cup cream cup grated Parme­san 2 tbsp fresh pars­ley, chopped Method Pre­heat oven to 180C. Heat but­ter in a non-stick fry­ing pan. Add spring onion and gar­lic. Stir fry for 2 min­utes. Add rice. Fry for 2 min­utes un­til golden brown. Add 1 cup of stock to the rice mix­ture. Stir un­til liq­uid is ab­sorbed. Re­peat this pro­ce­dure un­til all liq­uid is used. Place rice mix­ture into a greased quiche pan. Ar­range chopped as­para­gus over the top of the rice. Whisk eggs lightly. Whisk in cream, parme­san and pars­ley. Pour over rice and as­para­gus en­sur­ing egg moves right through the mix­ture. Bake for 25 min­utes. Stand for 10 min­utes be­fore serv­ing.

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