Celery-Rice Casserole
Yield
servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
chicken broth
boiling |
|
| 1 | cup |
rice
uncooked |
|
| 3 | cups |
celery
sliced 1/2 inch thick |
|
| ½ | cup |
onions
finely chopped |
|
| ½ | teaspoon |
marjoram
|
*
|
| ⅛ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | x |
celery leaves
chopped, for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
chicken broth
boiling |
|
| 237 | ml |
rice
uncooked |
|
| 7.1E+2 | ml |
celery
sliced 1/2 inch thick |
|
| 118 | ml |
onions
finely chopped |
|
| 2.5 | ml |
marjoram
|
*
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | 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.
