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Categories:
chicken broth rice butter onion garlic hearts kosher salt freshly ground black pepper milk Ricotta cheese Italian cheese Parmesan cheese ground nutmeg eggs
Viewed: 42 - Published at: 7 years agoIngredients
- 1 can (14.5 Oz. Size) Chicken Broth Plus Enough Water To Make 2 1/4 Cups Liquid
- 1 cup Converted Rice, Uncle Ben's Recommended
- 2 Tablespoons Butter
- 1/2 cups Chopped Onion
- 2 cloves Garlic, Minced
- 1 can (14 Oz. Size) Artichoke Hearts, Drained And Roughly Chopped
- 1 teaspoon Kosher Salt
- 3/4 teaspoons Freshly Ground Black Pepper
- 1/2 cups Milk
- 1 cup Ricotta Cheese
- 2 cups Five Italian Cheese, Divided
- 1/2 cups Parmesan Cheese
- 1/8 teaspoons Ground Nutmeg
- 2 whole Eggs, Beaten
Method
- Bring chicken broth with water and rice to a boil. Reduce heat and cover. Simmer for about 20 minutes until liquid is absorbed and rice is tender. Remove from heat and set aside covered for 5 minutes. Uncover and fluff with a fork.
- Meanwhile, while the rice is cooking, melt butter in a large skillet. Add the onion and cook about 3-4 minutes until tender. Add minced garlic and cook for another minute until fragrant. Remove from heat.
- Add chopped artichoke hearts, salt, pepper, milk, Ricotta, 1 1/2 cups Italian Blend cheese,Parmesan and nutmeg. Mix well. Fold in the beaten eggs and transfer to a greased 2-quart baking dish. Top with remaining 1/2 cup Italian Blend cheese. Bake in a 350°F oven for 30-35 minutes until bubbly and cheese is lightly brown.
- Enjoy!
