100 g long-grain rice
75 ml water
40 g mozzarella, sliced
40 g bel paese, diced small
40 g gruyšre, grated
1 tbsp parmesan, grated
1 tsp mixed dried herbs
1 egg, well beaten
1 salt and pepper
A Recipe for
Four Cheese Rice
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
This Recipe for Four Cheese Rice is one of thousands in the Recipes-to-go Meal Cookbook.
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
If you enjoy this Four Cheese Rice Recipe - you should enjoy the recipe collections you can find on the websites below:
He who eats alone chokes alone. |
| Proverb |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
This is a recipe for Four Cheese Rice from the recipe cookbook of Recipes-to-go (Meal)
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
Substantial, warming food for cold weather, this dish is rich and
nourishing. Gorgeous with a mixed salad dressed with a garlicky
vinaigrette.
Cover the rice with the water and bring to the boil. Then cover with
a lid and simmer until all the water is absorbed, about 2-10 minutes.
Stir it to fluff it up then toss in all the cheeses and the herbs.
Season to taste with salt and pepper. Finally fold in the beaten egg
and put the dish in a pre-heated oven at 220 degrees C / 425 degrees
F / gas 7 for 8-10 minutes. Serve very hot.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Serves: 2
Four Cheese Rice Recipe brought to you by Recipes To-Go