Rice Souffle With Arugula/Rocket

This souffle can wait to be served as it doesn't really puff, and rise like an ordinary one. I adapted it from a recipe in Food and Wine from 1993. That one called for parsley. I have a garden full of rocket. You get the idea.

You Will Need:

3 tablespoons unsalted butter, divided
1 small onion, finely minced
3/4 cup rice (I used jasmine)
3 cups stock (I used vegetable stock)
1/4 teaspoon salt (omit if using a heavily salted broth)
1/2 cup finely minced Arugula/rocket (or parsley)
2 large eggs
1 cup milk (I used whole milk)

Use one tablespoon of the butter to generously grease a 2 quart souffle dish. Preheat the oven to 350 degrees F.

In a pan, melt the remaining butter over moderate heat. Add the onions and cook until soft-about 5 minutes. Add the rice and stir to coat the grains. Add the stock and salt and bring to a boil. Cover, reduce heat to a simmer and cook until rice is very tender-about 20 minutes. Remove from heat, stir in the arugula/rocket, and let cool for 5 minutes. beat in the eggs, one at a time and then stir in the milk. Mix well.

Pour into prepared souffle dish and bake about 50 minutes until set, and lightly browned on top.