Prep 0 mins
Cook 45 mins
found in the 1999 taste of home cookbook and submitted by sheree feero
- 414.03 ml water
- 236.59 ml shredded carrot
- 236.59 ml chopped celery
- 177.44 ml uncooked long grain rice
- 44.37 ml parsley
- 29.58 ml margarine, melted
- 14.79 ml chicken bouillon granule
- combine above ingredients in square 8 inch baking dish.
- cover and bake 375 for 40 to 45 minutes or until tender.
- stir after 25 minutes.
This is an excellent recipe. It was easy and very tasty. I used my cheese grater (with the crank) to shred the carrots. They were done in no time! I've made this recipe twice, and the second time I forgot to stir it half-way through, and it still turned out perfectly. Thanks for a great recipe.
I made this for Spring Pac 08' ! It was super easy and delicious. The only change I made was to use chicken broth instead of the h2o and chicken bouillon granules (as a previous reviewer suggested.) I made this for a side with steaks and we all loved it! Thanks for sharing!
This is a very easy way to fix rice. My DH and I both liked the dish. The only thing I think I would change when making it again would be to use chicken broth in place of the water and eliminate the bouillon granules. Good choice for a weeknight dinner.