prep time
cook time
servings
8 servings
or 6 cups
8 servings
or 6 cups
WHAT YOU'LL NEED
 | ||
| Minute Rice® Whole Grain Rice, uncooked | ||
| 3 cups (750 mL) | ||
| ½ cup (125 mL) | lightly packed mint leaves | |
| ¼ cup (50 mL) | lightly packed parsley leaves | |
| 3 tbsp (45 mL) | Parmesan cheese | |
| 2 tbsp (30 mL) | melted butter | |
| 1 tsp (5 mL) | finely grated orange zest | |
| 1 | clove garlic, minced | |
| ½ tsp (2 mL) | each salt and pepper | |
| ¼ cup (50 mL) | each orange juice and vegetable broth | |
| 2 | eggs | |
| 1 ½ cups (375 mL) | frozen peas | |
| 1/2 cup (75 mL) | toasted sliced almonds | |
INSTRUCTIONS
Step 1: Preheat oven to 350°F (180°C). Prepare the rice according to the package directions; reserve. ,Combine the mint, parsley, Parmesan cheese, butter, orange zest, garlic, salt and pepper in a food processor. Pulse until smooth. Whisk the orange juice with the vegetable broth and eggs in a separate bowl
Step 2: Toss the reserved rice with the mint mixture and peas. Pour the orange juice mixture over the rice mixture and stir to combine. Transfer to a greased 9 x 13-inch (3 L) baking dish
Step 3: Bake it covered for 30 minutes or until set. Stir in the toasted almonds just before serving
WHAT'S FOR DINNER?
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