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Mushroom and crab rice casserole

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Ingredients for 3 servings:

  • 250 g rice
  • salt water
  • 250 g mushrooms
  • 100 g North Sea crabs
  • 1 onion(s), chopped
  • 1 garlic clove(s), chopped
  • some salt and pepper
  • Parsley
  • 250 ml hollandaise sauce (light)
  • 1 bag(s) cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

topped with cheese

Cook the rice in salted water until al dente, then place it in a casserole dish. Chop the onion, clean the mushrooms, and slice them. In a large bowl, combine the crab, mushrooms, diced onion, salt, pepper (just a little), and parsley. Spread over the rice. Drizzle with the hollandaise sauce and sprinkle with cheese. Bake at 180°C for approximately 20-25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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