Brown Rice Florentine

Submitted by United Church of God on Wed, 2011-05-25 16:28
Printer-friendly version
No votes yet

Description

A blend of unique flavors, collectively working to make your taste buds smile :)

Summary

Yield
Servings
Source

Sharon Fitch, Lansing MI

Prep time45 minutes

Ingredients

1⁄2Cuponion (chopped)
1⁄2Cupcelery
2Tablespoonbutter (or margarine)
1Packagespinach (thawed, drained, and chopped, 10 oz., optional)
1Cancream of chicken soup (10 3/4 oz. )
3⁄4Cupmayonnaise
1⁄2Teaspoonsalt
3⁄4Teaspooncurry powder
1⁄4Cupchopped pimentos (optional)
3Cupcooked instant brown rice (or wild rice)
3Cupcooked chicken or turkey (diced)
1⁄4Cupgrated parmesan cheese

Instructions

Preheat oven to 350. In a skillet, saute onion and celery in margarine or butter until tender; add spinach. Cover and simmer until heated thoroughly. Mix soup, mayonnaise, salt, and curry powder in a medium bowl. Add spinach mixture, pimentos, and half of the soup mixture to the rice and chicken or turkey. Mix well. Pour into a greased 9x9 baking dish. Mix cheese with remaining soup mixture. Pour over the top. Bake uncovered until bubbly, about 15 minutes.

Notes

Nobody has commented yet. Be the first to kick off the discussion!

Login/Register to post comments

More Information


Recipe by...

United Church of God
United Church of God's picture

© 1995-2012 United Church of God, an International Association | Privacy Policy | Terms of Use

Reproduction in whole or in part without permission is prohibited. All correspondence and questions should be sent to info@ucg.org. Send inquiries regarding the operation of this Web site to webmaster@ucg.org.



X
You may login with either your assigned username or your e-mail address.
The password field is case sensitive.
Loading