Green Onion & Celery Casserole
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
scallions, spring or green onions
|
|
| 1 | cup |
celery
chopped |
|
| 2 | tablespoons |
butter
|
|
| 2 | cups |
rice
|
|
| 2 | cups |
chicken broth
|
|
| 1 | teaspoon |
sage
|
*
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
scallions, spring or green onions
|
|
| 237 | ml |
celery
chopped |
|
| 3E+1 | ml |
butter
|
|
| 473 | ml |
rice
|
|
| 473 | ml |
chicken broth
|
|
| 5 | ml |
sage
|
*
|
| 1.3 | ml |
black pepper
|
|
Directions
Cook onions and celery in butter until tehder, pour into dish.
Cook rice in chicken broth until half done, pour over celery and onions.
Add sage and pepper to casserole and bake 40 minutes at 350℉ (180℃) F until rice is tender.
