Salmon & Brown Rice Bake
Yield
6 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
corn
frozen |
|
| 6 ½ | ounces |
salmon
canned, drained |
|
| ¾ | cup |
brown rice
|
|
| ⅔ | cup |
water
|
|
| 2 | tablespoons |
scallions, spring or green onions
|
|
| ½ | teaspoon |
chicken broth, low salt
|
|
| ¼ | teaspoon |
dill weed
dried |
|
| ¼ | cup |
cheddar cheese
lowfat, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
corn
frozen |
|
| 187.9 | ml/g |
salmon
canned, drained |
|
| 177 | ml |
brown rice
|
|
| 158 | ml |
water
|
|
| 3E+1 | ml |
scallions, spring or green onions
|
|
| 2.5 | ml |
chicken broth, low salt
|
|
| 1.3 | ml |
dill weed
dried |
|
| 59 | ml |
cheddar cheese
lowfat, shredded |
|
Directions
Preheat oven to 375℉ (190℃).
In a 1½ quart casserole, combine corn, salmon, uncooked rice, water, green onions, bouillon granules and dill weed.
Cover and bake 30 minutes or until rice is tender.
Sprinkle with cheese.
Bake uncovered, 5 minutes more or until cheese melts.
