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Tomato And Rice Casserole
•
4
1
1
1
2
teaspoons Butter
/2 cup Uncooked Rice
cup Liquid from canned tomatoes
3/4 cups Canned tomatoes, drained
teaspoons Chopped parsley
−1/2 teaspoons Salt
•
•
•
•
• 1
• 1
• 4
/2 teaspoon Pepper
tablespoons Grated Parmesan cheese
• Chopped chives
1
. 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
for six to eight hours. 4. Sprinkle with Parmesan cheese and
chopped chives before serving.
Tomato And Rice Casserole
177
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