Cheesy Egg and Rice Casserole with Wild Herbs

1.Preheat your oven to 350°F (175°C).

2.In a medium saucepan, combine the long-grain rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is fluffy and the water is absorbed. Remove from heat and let it cool slightly.

3.In a large bowl, whisk together the eggs, adding a pinch of salt and black pepper. Heat the butter in a non-stick skillet over medium heat, then pour in the eggs. Stir gently to scramble until just set but still soft, about 3-4 minutes. Remove from heat.

4.In a large mixing bowl, combine the cooked rice, scrambled eggs, shredded cheese, and wild herbs. Gently fold in the halved cherry tomatoes. Taste and adjust seasoning with more salt and pepper if needed.

5.Grease a 9x9-inch (or similar size) baking dish with olive oil. Pour the rice and egg mixture into the dish, spreading it evenly. Top with additional cheese if desired.

6.Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. The casserole should be set in the center and slightly puffed up.

7.Remove from the oven and let it cool for about 5 minutes before slicing and serving.