Yield: 6 servings.
2 Tbsp. butter
4 cups sliced sweet mild onion
3 cups cooked rice
3/4 cup Parmesan cheese
2 cups shredded smoked Gouda cheese
3/4 cup chopped pecans
Preheat oven to 400°F. Heat butter in large skillet over medium heat. Add onion and sautè 8 to 10 minutes, stirring periodically until browned and caramelized.
Meanwhile, combine rice, Parmesan and eggs in a medium bowl. Press mixture into bottom of a 10" removable bottom pan. Distribute onion over crust and top with smoked Gouda and pecans. Bake in preheated oven for 12-15 minutes, until pecans are toasted.
USA RICE FEDERATION/WWW.USARICE.COM