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Herbed Vegetable Rice Terrine

2 cups cooked rice
3 hard-cooked eggs
3 Tbsp chopped fresh dill
3 Tbsp chopped fresh parsley
2 Tbsp minced onion
1 1/2 lbs red bell peppers, shredded
3 cups carrots, shredded
2 cups broccoli, lightly cooked and finely chopped
salt and pepper to taste
1/4 cup butter
6 eggs
1 1/3 cup half and half
1/2 cup breadcrumbs
2 cups grated Swiss cheese

Peel and finely chop the eggs. Mix them with the rice, parsley,
dill and season with salt and pepper. Melt a little of the butter
and saute the onion.. Stir into the rice. Use a little more butter
to cook the carrots. Set aside. Squeeze any extra moisture out of
the bell peppers and saute them lightly in a little more butter.
Set aside. Lightly cook the broccoli in a little butter and set
aside. Beat eggs and cream together. and set aside.

Butter a loaf pan ((x5x3). It helps a lot to line the pan with
parchment paper or aluminum foil. Butter the paper and sprinkle
with some of the bread crumbs.. Pack half the rice mixture in the
bottom of the pan. Sprinkle a fourth of the cheese over the rice.
Pour a little of the egg-cream mixture over the rice. Spread to
cover. Next, layer the bell peppers, another fourth of the cheese
and more egg/cream mixture. Continue layering with the broccoli
and the carrots in layers with the cheese and egg/cream mixture
between the layers. Place the remaining rice and the last part of
the egg/ cream mixture on the top. Top with remaining breadcrumbs
and another piece of foil or parchment paper. Bake in a bain marie
or place in a water bath with the water halfway up the sides of
the loaf pan. Bake at 350 F for 1 1/2 hours. Let cool a few minutes
and gently remove from the loaf pan. Serve hot, warm or cold, cut
into 1/2 inch slices.


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