Tomato And Rice Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Crockpot, Cyberealm, Pasta/rice, Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | t | Butter |
| 1/2 | c | Uncooked Rice |
| 1 | c | Liquid from canned tomatoes |
| 1 3/4 | c | Canned tomatoes, drained |
| 2 | t | Chopped parsley |
| 1 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 4 | T | Grated Parmesan cheese |
| Chopped chives |
INSTRUCTIONS
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)
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Nutrition (calculated from recipe ingredients)
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Calories: 89
Calories From Fat: 32
Total Fat: 5.5g
Cholesterol: 14.6mg
Sodium: 1187.6mg
Potassium: 543.4mg
Carbohydrates: 19.7g
Fiber: 1.8g
Sugar: 4g
Protein: 3.3g