Green Rice
Serves 8-10 but recipe can easily be halved.
Half a stick of butter, plus more for greasing the pan
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2 to 3
bunches of spring onions -- like green onions or
green shallots, or scallions -- sliced into rings, green parts reserved plus chives if you have them
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2
cups cooked white rice (or more, if you have it)
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2 to 3
eggs, depending on how big they are and how much rice you have, beaten with a fork
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1 to 1 1/2
cups milk
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2
cups grated sharp cheese, like cheddar
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1
cup chopped parsley, tightly packed (or mustard greens, tatsoi, chives, pea shoots, or a mix of any greens)
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Salt and pepper, to taste
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In a wide pan, heat half a stick of butter over medium
heat. Add the white and light green onion slices to the pan and cook
until they are golden and just begin to crisp up -- you want a little
bit of that burnt onion taste, but you still want some soft bits. Salt
lightly, to taste.
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Remove from heat, let cool slightly, and add the
cooked rice, stirring to combine and coat the rice with butter and
oniony bits. Stir in the eggs, plus enough milk to form a thick batter.
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Add the cheese and parsley, plus a handful of the
green onion parts, minced. Adjust the milk if necessary -- it should be
between gloppy and runny. Add salt and pepper, remembering that the
cheese is salty.
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Pour into a buttered pie
pan. The liquid should fill up to the level of the rice, so add more if
it looks like it will burn or dry out while baking. Bake at 350° F until
set, about 45 to 60 minutes. Slice it like a pie. Save leftovers for
breakfast the next day.
Adapted from Marian Bull for Food52.
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