When cut into small squares, this makes a great appetizer for cocktail parties.
2 cups water
1 cup long-grain rice
2 tablespoons butter
2 tablespoons olive oil
2 large onions, chopped
5 eggs
1¼ cups grated Parmesan cheese
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
2 tablespoons minced fresh parsley
Preheat oven to 350 degrees. In a medium saucepan, bring water to a boil over high heat. Stir in rice, cover tightly, reduce heat to low, and simmer until rice is tender, about 20 minutes. Set aside.
In a large frying pan, melt butter in 1 tablespoon olive oil over medium heat. Cook onions, stirring four to six minutes or until soft, but not brown.
In a large bowl, beat eggs lightly. Add cooked rice, onions, 1 cup Parmesan cheese, basil, oregano, and parsley. Stir to combine.
Brush an 11- x 8-inch baking pan with the remaining olive oil. Pour egg-onion mixture into pan and smooth evenly with a spatula. Sprinkle remaining Parmesan cheese over the top. Bake 40 to 45 minutes, or until mixture is cooked through, set, and lightly browned on top. Serves eight.
