3 eggs, separated
1 lg. onion, cut in half
1/2 c. butter, melted
1 c. cubed Cheddar cheese
1 c. parsley sprigs
2 c. cooked rice

Heat oven to 350 degrees. Grease a 2-quart casserole. Put egg yolks, onion, butter, cheese and parsley into blender container, cover and process at BLEND until smooth.

Pour over the cooked rice and mix thoroughly. Beat egg whites with rotary beater until stiff, and fold into the rice mixture. Bake in prepared casserole for 25 minutes. Serve as is or with creamed sea food. Yield: 8 servings.