Baked rice
8 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
8 | Cube bouillion; | |
8 | cups | Hot water; |
2 | cups | Rice; |
8 | Green onion; chopped | |
⅞ | cup | Celery; |
1 | cup | Bread crumbs; dry |
Recipe was for 1 serving | ||
And I AM not going to use | ||
8 bouillion cubes |
Directions
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
Related recipes
- Baked chicken and rice
- Baked custard
- Baked custard (diabetic)
- Baked potato toppings
- Baked potatoes
- Baked rice #1
- Baked rice #2
- Baked rice #3
- Baked rice #5
- Biscuits ( diabetic )
- Chicken-rice bake
- Diabetic baked apples
- Diabetic rice pudding
- Ham & rice bake
- Lasagna diabetic
- Mushrooms rice bake
- Noodle bake
- Rice
- Vegetable bake
- Vegetable-rice salad