Today's economy and my strict budget means that I have to make every single penny count. I am ashamed to admit it but there were times in the old days when I would just throw leftovers away if there wasn't very much of anything, but a dib of this and a dab of that. Now, I keep it all . . . even the dibs and dabs . . . and I try to use them in as delicious a way as possible. Economy is economy and as one of our grocery shops likes to say . . . every little helps!
This is a recipe I came up with the other day to use up some leftover cooked rice and veg that I had in the fridge. I love escalloped potatoes and I got to thinking about using rice in a similar way. The more I thought about it, the more I wanted to try it. I could have done a fried rice, but I was more in the mood for a casserole.
I had some corn leftover and some spinach and so I created a cream sauce, similar to what you would use in a potato scallop and I simply layered the cooked rice, the vegetables, some cheese and the cream sauce in a casserole, topped it with some cheese and buttered crumbs and then baked it . . . with fabulously delicious results. I can't think of any vegetable that you couldn't use in this way. I hope that you will give it a go and that you'll agree with me when you say . . . DELISH! And I saved some money too, and I did something good for the environment!
*Escalloped Rice with Cheese*
For the cream sauce:
450ml of milk (2 cups)pinch paprika
pinch freshly grated nutmeg
(That would be about 3 cups cooked rice)
It may not be pretty, but it sure is good! Give it a go! I think you'll like it!