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Four Cheese Ricemain dish, side dish, grains 100 gm long-grain rice 75 ml water 40 gm mozzarella, sliced 40 gm bel paese; diced small 40 gm gruyre, grated 1 tablespoon parmesan, grated 1 teaspoon mixed dried herbs 1 egg; well beaten 1 salt and pepper Substantial, warming food for cold weather, this dish is rich and nourishing. Gorgeous with a mixed salad dressed with a garlicky vinaigrette. Cover the rice with the water and bring to the boil. Then cover with a lid and simmer until all the water is absorbed, about 2-10 minutes. Stir it to fluff it up then toss in all the cheeses and the herbs. Season to taste with salt and pepper. Finally fold in the beaten egg and put the dish in a pre-heated oven at 220 degrees C / 425 degrees F / gas 7 for 8-10 minutes. Serve very hot. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
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