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Saturday, June 25, 2016

TOMATO RICE STUFFING

MAKES 4 SERVINGS. HALF RECIPE FOR 2.

In a skillet cook 1/2 chopped onion in 1/4 cup butter until tender. Stir in 1 1/2 cups cooked rice, 1/3 cup chopped dried tomatoes, 1/8 cup parsley, salt and pepper. Whisk together 1/2 cup chicken broth and an egg. Stir into rice, place in a baking dish. Sprinkle with chopped nuts. Bake at 375 degrees for 30 min. SERVE and ENJOY...

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