Green rice #3
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Uncooked rice |
| ¾ | Stick butter | |
| ½ | large | Bell pepper; chopped |
| 1 | Onion; chopped | |
| 2 | Celery rib tops; chopped | |
| 1 | can | (10.75-oz) cream of mushroom soup |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Marjoram |
| ½ | teaspoon | Curry |
| Salt to taste | ||
| Pepper to taste | ||
| 1 | cup | Grated mild Cheddar cheese |
| 1 | cup | Grated sharp Cheddar cheese |
Directions
Cook rice in 3 cups of water until tender. Saut‚ bell pepper, onion and celery in butter. Dilute mushroom soup with ¾ can water, and heat to a boil. Add saut‚ed pepper, onion and celery. Add basil, marjoram, curry, salt and pepper. Mix with rice and transfer to a buttered baking dish. Top with the mixed cheeses and bake at 350ø for 20 minutes or until hot. Yield: 12 servings.
CINDY WAGE (MRS. OLIN)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .