| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Polish |
Rice |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Green pepper; chopped |
| 1 |
cn |
Mushroom soup; diluted with |
| 1 |
cn |
Water |
| 1 |
c |
Uncooked brown rice |
| 1/2 |
lb |
Cheddar cheese; grated |
|
|
Salt and pepper to taste |
|
|
Bread crumbs |
INSTRUCTIONS
Cook rice (see "Arkansas Brown Rice"). While rice is cooking, melt butter
in skillet. Add onion and green pepper, fry until partially cooked. Add
salt and pepper along with diluted soup and cook until onion and pepper are
tender. Fold cooked rice into soup mixture and place in a 2-quart
casserole; top with cheese and bread crumbs. Heat uncovered in oven at 350
degrees for
30 minutes.
NOTE: Brown rice is raw rice which has not been polished to the white
stage usually seen.
ARKANSAS RICE DEPOT, INC.
PO BOX 808, 825 W. THIRD STREET
LITTLE ROCK, AR 72203
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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