Name: Herbed Vegetable Rice Terrine
Ingredients: 2 cup cooked rice; 3 hard-cooked eggs; 3 Tbsp chopped fresh dill; 3 Tbsp chopped fresh parsley; 2 Tbsp minced onion; 1 1/2 pound red bell peppers, shredded; 3 cup carrots, shredded; 2 cup broccoli, lightly cooked and finely chopped; salt and pepper to taste; 1/4 cup butter; 6 eggs; 1 1/3 cup half and half; 1/2 cup breadcrumbs; 2 cup grated Swiss cheese

Herbed Vegetable Rice Terrine

Ingredients

2 cups cooked rice
3 hard-cooked eggs
3 Tbsp chopped fresh dill
3 Tbsp chopped fresh parsley
2 Tbsp minced onion
1 1/2 pound red bell peppers, shredded
3 cups carrots, shredded
2 cups broccoli, lightly cooked and finely chopped
salt and pepper to taste
1/4 cup butter
6 eggs
1 1/3 cup half and half
1/2 cup breadcrumbs
2 cups grated Swiss cheese

Instructions

Peel and finely chop the eggs. Mix them with the rice, parsley, dill and season with salt and pepper. Melt a little of the butter and saute the onion.. Stir into the rice. Use a little more butter to cook the carrots. Set aside. Squeeze any extra moisture out of the bell peppers and saute them lightly in a little more butter. Set aside. Lightly cook the broccoli in a little butter and set aside. Beat eggs and cream together. and set aside. Butter a loaf pan ((x5x3). It helps a lot to line the pan with parchment paper or aluminum foil. Butter the paper and sprinkle with some of the bread crumbs.. Pack half the rice mixture in the bottom of the pan. Sprinkle a fourth of the cheese over the rice. Pour a little of the egg-cream mixture over the rice. Spread to cover. Next, layer the bell peppers, another fourth of the cheese and more egg/cream mixture. Continue layering with the broccoli and the carrots in layers with the cheese and egg/cream mixture between the layers. Place the remaining rice and the last part of the egg/ cream mixture on the top. Top with remaining breadcrumbs and another piece of foil or parchment paper. Bake in a bain marie or place in a water bath with the water halfway up the sides of the loaf pan. Bake at 350 F for 1 1/2 hours. Let cool a few minutes and gently remove from the loaf pan. Serve hot, warm or cold, cut into 1/2 inch slices.