Difference between revisions of "Baked Rice II"
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* 1 cup [[breadcrumbs]], dry | * 1 cup [[breadcrumbs]], dry | ||
| − | == | + | == Procedures == |
# Dissolve bouillon in hot [[water]]. | # Dissolve bouillon in hot [[water]]. | ||
# Add [[rice]], [[green onions]], and [[celery]]; cover. Cook for 5 minutes. | # Add [[rice]], [[green onions]], and [[celery]]; cover. Cook for 5 minutes. | ||
Latest revision as of 07:06, 14 July 2012
Description
- recipe was for 1 serving. Food exchange per serving: 1 ½ starch/bread exchanges calories: 115
Ingredients
- 8 cubes bouillon
- 8 cups hot water
- 2 cups rice
- 8 green onions, chopped
- 4/5 cup celery
- 1 cup breadcrumbs, dry
Procedures
- Dissolve bouillon in hot water.
- Add rice, green onions, and celery; cover. Cook for 5 minutes.
- Add bread crumbs. Pour into small baking dish.
- Bake at 350 °F for 25 to 30 minutes or until top i s lightly crusted.
