| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Microwave, Rice |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken broth; or 2 cups water and |
| 4 |
ts |
Chicken Bouillon Base |
| 2 |
tb |
Butter or margarine |
| 1/2 |
c |
Onion; chopped |
| 1/2 |
c |
Green pepper; chopped |
| 1/3 |
c |
Celery; diced |
| 1 |
c |
Uncooked rice |
| 1/2 |
c |
Sliced ripe olives |
| 1 |
cn |
Sliced mushrooms; (4 oz) drained |
| 1 |
|
Jar pimentos; (2 oz) diced |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Place chicken broth, butter, onion, pepper, celery and rice in a 2 quart
casserole. Mix well. Cover with plastic wrap. Microwave at high (100%)
until rice is tender, 18 to 20 minutes, stirring twice during cooking time.
Stir in olives, mushrooms, pimentos and cheese. Microwave at medium high
(70%) until heated through, 2 to 3 minutes. Serve in place of potatoes.
Makes 6 ample servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 217 by "Diane Geary"
<diane@keyway.net> on Nov 7, 1997
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