ISO Cheddar Rice Casserole reviews

[masimmons]

I haven't been able to find any using the search function. The recipe is from the November CL. It sounds good, but I'm not sure if I can find tomato chutney around here.

[Andrea_2]

I haven't tried that recipe, but just wanted to mention that I had a terrible time finding tomato chutney for a recipe once, and ended up just making some myself. There are several recipes for it around, and it is pretty easy to make.

[masimmons]

Bumping this up... hoping someone has made it.
I haven't been able to find the tomato chutney either.

[HealthyinMN]

Hmm well I replied to this when you posted but I guess the BB ate it...

I made the rice dish (see here) (http://desertculinary.blogspot.com/2005/11/favorite-flavor-combination.html)

I was also unable to find tomato chutney so I used a portion of the recipe they gave

Tomato Chutney
From Cooking Light

Cooking spray
2 cups finely chopped onion
1/2 teaspoon finely chopped garlic
1/2 teaspoon finely chopped peeled fresh ginger
4 cups chopped seeded peeled tomato
1/4 cup raisins
2 tablespoons sugar
2 teaspoons ground coriander seeds
1 teaspoon finely chopped fresh mint
1 teaspoon finely chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground red pepper

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, garlic, and ginger; sauté 6 minutes or until onion begins to brown. Add tomato and remaining ingredients, stirring well to combine.

Bring to a simmer; cook 17 minutes or until liquid almost evaporates (chutney will be thick).

[masimmons]

Thanks for the quick response, I don't know what happened to your earlier response??? I looked at your blog & like the suggestion of using salsa (cooked down.) Great blog by the way.

Your Chocolate Peanut Butter Ribbons sound wonderful!

[jena]

I was planning on making this as a side dish for dinner tonight - and only just noticed it is supposed to sit 8 hours or overnight! Do you think it would work if I didn't refrigerate it, but just popped it directly in the oven? I am worried that maybe the time is necesary for the rice to absorb liquid - should I just use less milk maybe? Or should I just find another cheddar rice casserole recipe maybe... TIA for any advice.

[jena]

I went ahead and tried this with out the 8 hour refrigeration - I used less milk, only 1 cup istead of 2 1/4 cups. It worked well! I think I could have added even more milk - it was completely set and dry like. Also, I eliminated the tomato chutney because I didn't find any and it sounded like it would be good enough without it. I will make this again. :)