| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Cyberealm, Crockpot, Pasta/rice, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
ts |
Butter |
| 1/2 |
c |
Uncooked Rice |
| 1 |
c |
Liquid from canned tomatoes |
| 1 3/4 |
c |
Canned tomatoes, drained |
| 2 |
ts |
Chopped parsley |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 4 |
tb |
Grated Parmesan cheese |
|
|
Chopped chives |
INSTRUCTIONS
1. Saute the rice in the butter in a fry pan until the rice is golden
brown. Put into the crock pot. 2. Pour the tomato liquid, tomatoes,
parsley, salt and pepper into the crock pot and mix well. 3. Cover and cook
on low setting (200oF - 100oC) for six to eight hours. 4. Sprinkle with
Parmesan cheese and chopped chives before serving.
Posted to MealMaster Recipes List, Digest #154
Date: Fri, 31 May 1996 11:43:45 -0400
From: millern@redwood.cc.andrews.edu (Nancy Miller)
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”