| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Seafood |
St. Louis |
Post3 |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil; divided |
| 2 |
md |
Onions; sliced |
| 4 |
c |
Cooked rice |
| 1/2 |
lb |
Cooked green beans – (to 3/4 lbs); cut in 1" pieces |
| 1/2 |
ts |
Ground turmeric |
|
|
Salt |
|
|
Freshly ground pepper |
| 2 |
c |
Flaked cooked salmon or other fish |
| 1/3 |
c |
Coarsely chopped cilantro |
| 1/2 |
c |
Hot vegetable broth or water |
INSTRUCTIONS
Preheat oven to 350 degrees. Heat 2 tablespoons oil in large saucepan. Add
onions; saute over medium heat, stirring often, about 7 minutes or until
they begin to brown. In bowl, mix rice and beans with turmeric and with
salt and pepper to taste. Lightly mix in fish. Spoon half of onions into
2-quart casserole. Top with half of rice mixture and half the cilantro.
Repeat layers. Spoon remaining 1 tablespoon oil over top. Pour hot broth
around edge of casserole. Cover; bake 30 minutes or until casserole is hot
and broth is absorbed. Yield: 4 servings.
Note: To microwave the casserole, use only 1/3 cup broth. Microwave on
high. Depending on your microwave, it will take 10 to 15 minutes, or until
the bottom of the casserole is hot to the touch.
Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Faye Levy
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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