Rice and Olive Casserole

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups cooked rice
  • ½ cup finely chopped parsley
  • 1 small onion, finely chopped
  • 1 garlic clove, finely minced
  • 1 cup milk
  • 2 eggs, lightly beaten
  • Salt and freshly ground black pepper
  • cup sliced pimiento-stuffed green olives
  • ¼ cup grated Parmesan cheese


  1. Preheat oven to moderate (375°F.).

  2. In a mixing bowl combine the rice, parsley, onion, garlic, milk, eggs, and salt and pepper to taste. Mix well and turn into a buttered one-quart casserole.

  3. Arrange the sliced olives over the top of the casserole and sprinkle with the grated cheese. Bake for forty minutes.

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