Basil Rice Casserole

2 quarts of salted water
1/2 cup of long-grain white rice
2 tablespoons of butter
1/2 cup of pesto
4 cups of chopped yellow onions
Salt and freshly ground black pepper to taste
1/2 cup of grated Emmentaler or Gruyere
1/4 cup of cream

Preheat the oven to 325 degrees F.

Bring the water to the boil. Add the rice and after it has returned to the boil, cook uncovered for 5 minutes. After 5 minutes, remove the rice from the heat, drain, and set it aside.

Melt the butter, with the pesto, in a large pan.

Once the butter is melted and well mixed with the pesto, stir in the rice, the chopped onions, the salt to taste, and the black pepper to taste.

Stir the mixture well so the rice and onions are well coated with the butter and pesto.

Pour the mixture into a butter shallow casserole that has a lid. Cover the casserole and bake for 40 to 50 minutes. (If the casserole has no lid, cover it tightly with foil.)

Remove the casserole from the oven and stir in the cheese and the cream.

Adjust the seasoning.

Serve immediately.