Page 65 - Demo

65www.i-am-magazine.comIn str u ctio n sIn g re d ie n ts2 large egg yolks2%u00bd cups heavy whipping cream.%u00bd small white or yellow onion small diced1 cup shredded carrots1 cup plus %u00bc of chopped fresh parsley forsprinkling on top.1 teaspoon salt or more if desiredPreheat oven to 350 degrees F. Grease with softened butter and then flour (it can be agluten-free one) a medium baking dish; set aside.NOTE: If desired, you can place chunks of onion and carrot plus 1 cup of fresh parsley intoa food processor and process until obtaining small pieces -- to avoid having to chop themby hand.In a large bowl, whisk the yolks with the heavy cream. Add the onion, carrot, 1 cup ofchopped parsley, salt and pepper, mozzarella, ham, and rice. Stir with a wooden spoonuntil obtaining a homogeneous mixture.Place the rice mixture into the greased/floured baking dish. Sprinkle the Parmesan cheeseon top evenly. Bake, uncovered, for about 25%u201330 minutes on the lowest oven rack. Sprinkle%u00bc cup of chopped parsley on top and serve.Are you a fan of ham and cheese?Me too! But what if I told you there'sso much more you can do with thatcombo? This \casserole with ham and cheese isjust one of those dishes, and evenbetter, it's an easy dinner... with theadded bonus of leftovers, if desired.1 pinch ground black pepper8 oz shredded mozzarella cheese or anyother choice about 2%u00bd cups,8 oz chopped deli ham about 2%u00bd cups.2 cups cooked long-grain white riceeither chilled or at room temperature.1 cup shredded Parmesan cheeseHam and Cheese Baked Rice Casserole