CORN & RICE CRUMBLE

 Ingestuur deur Rika Theron

30 ml butter, 1 onion, chopped, 1 green pepper, chopped, 30 ml flour, 125 g
bacon, chopped, 375 ml milk, 125 ml grated Cheddar cheese, 2 ml mustard powder, 2 ml paprika, salt & black pepper, 60 ml butter, 1 can whole kernel corn, drained, 750 ml cooked rice, 125 ml dried breadcrumbs.

Heat the butter and saute onion and green pepper until soft.  Remove from pan with slotted spoon and set aside.  In same pan fry bacon until soft, but not crisp.  Add onion and green pepper.  Stir in flour.  Add milk little by little and stir until a thick sauce forms.  Add the cheese, mustard, paprika and seasoning to taste.  Stir in corn and seasoning to taste.  Stir in corn and rice.  Spoon into a greased ovenproof dish.  Melt butter (60 ml) and mix with breadcrumbs.  Crumble over mixture.  Bake in oven (180*C) for 25 to 30 minutes until golden brown.

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