Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Baked Rice

Categories:
desserts, fruits, nuts/grains

8 cube bouillion
8 cup hot water
2 cup rice
8 green onion; chopped
7/8 cup celery
1 cup bread crumbs; dry
1 recipe was for 1 serving
1 and i am not going to use
1 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: 1 1/2 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

Yield: 8 servings

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