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Celery-Rice Casserole

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Submitted by chubbers

YIELD

servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 ½ 591
CUPS ML CHICKEN BROTH
boiling
1 237
CUP ML RICE
uncooked
3 7.1E+2
CUPS ML CELERY
sliced 1/2 inch thick
½ 118
CUP ML ONIONS
finely chopped
½ 2.5
TEASPOON ML MARJORAM *
0.6
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
1 1
X X CELERY LEAVES
chopped, for garnish *

Directions

Skim the fat from the broth using a bulb type baster.

Combine all the ingredients in a 2 quart casserole.

Cover the casserole and bake in a preheated 400℉ (200℃) oven for about 30 minutes or until the rice and celery are tender.

Garnish with chopped celery leaves.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 242 8% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 352mg 15%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 9%
Sugars g
Protein 16g
Vitamin A 7% Vitamin C 7%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

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