John Myers
Ingredients for 4 servings:
- 50 g onion(s), diced
- 300 g mushrooms, sliced
- 20 g butter
- 1 ½ cup(s) rice
- 1 tbsp oil
- 2 ½ cups chicken broth
- 100 g cheese, grated
- 1 tbsp parsley, chopped
- 4 eggs, or more if desired
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
Fry the diced onion and thinly sliced mushrooms in hot butter until lightly browned. Briefly fry the rice in the hot oil and add the broth. Cover and simmer over low heat for about 15 minutes. Mix in half of the grated cheese and stir into the mushroom mixture. Place in a greased baking dish (about 3-4 cm deep) and make round indentations with a ladle. Drop a beaten egg into each indentation. Sprinkle the remaining cheese only over the rice to prevent it from drying out in the oven. Bake at about 180°C (top and bottom heat) until the eggs are set to your desired consistency. Sprinkle with chopped parsley and serve in the dish. We serve this with a salad plate.
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