Quick Lunch for Packing Day

by Adrienne Matt on February 5, 2009

in Eggs

Very hungry with not a lot of time? Steal this idea…
I had some leftover wild rice and decided to make a casserole. I used egg whites (because that’s all I had on-hand) and some sensationally stinky cheese, “beer cheese” from Trader Joe’s. Lightly mix the eggs and fold into the rice. Grate the cheese and fold that in, too. Put the mixture in an oven-proof dish, covered, for 20 minutes at 400 degrees. If you want the cheese to brown over, remove the lid and cook about 5-7 minutes longer (I did).
For some refreshing crunch, thinly slice endive on the horizontal. Toss with olive oil and lemon juice. Salt to taste.
I ate these with some thinly sliced, lox. And treat yourself — use the pretty plates!
Very easy, very yum.

Leave a Comment


Previous post:

Next post: