Parmesan Rice Casserole

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Barbara is both a good cook and an elegant and gracious hostess who does things with style. This is one of her favorite recipes.

Parmesan Rice Casserole
1/2 stick unsalted butter or margarine
2 medium onions, finely chopped
1 cup oil-packed sun-dried tomatoes (I remove some of the oil) Cosco brand
2 cups uncooked long-grain white rice (I use Uncle Bens))>BR> 4 cups vegetable broth, or 2 vegetable bouillon cubes dissolved in 4 cups boiling water.
1 1/4 cups freshly grated Parmesan Cheese
1 cup pine nuts
>BR>
1. Preheat oven to 400 degrees with rack in center position. Spray 2 quart casserole dish with veg oil spray.
2. Melt butter in a medium size sauté pan over med high heat. Add onion and sauté for 3 to 5 minutes, stirring occasionally, until onion is transparent. Transfer onion to prepared casserole dish.
3. Add sun-dried tomatoes, rice, broth and Parmesan cheese. Stir to mix. Cover dish tightly with foil and bake for 45 minutes
4. Uncover casserole and sprinkle top with pine nuts.. 5. Move rack to upper position and bake 10 minutes, or until top of casserole is golden and rice is tender. Serve hot.