Baked rice

Yield: 8 servings

Measure Ingredient
8 \N Cube bouillion;
8 cups Hot water;
2 cups Rice;
8 \N Green onion; chopped
⅞ cup Celery;
1 cup Bread crumbs; dry
\N \N Recipe was for 1 serving
\N \N And I AM not going to use
\N \N 8 bouillion cubes

Dissolve bouillion in hot water. Add rice, green onion, 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. Food Exchange per serving: 1½ STARCH/BREAD EXCHANGES CAL: 115

Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master

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