Oven Baked Rice and Green Beans Amandine
Ingredients
- 500 ml or 2 cups chicken or vegetable broth
- 125 ml or 1/2 cup diced onion
- 15 ml or 1 tbsp butter or margarine
- 5 ml or 1 tsp dried basil
- 4 ml or 3/4 tsp lemon pepper
- 250 ml or 1 cup brown rice (uncooked)
- 750 ml or 3 cups frozen or canned French-cut green beans
- 250 ml or 1 cup matchstick-cut carrots (or coarsely shredded)
- 375 ml or 1 1/2 cups All-Bran Flakes* cereal
- 50 ml or 1/4 cup slivered almonds, toasted
Directions
1. In medium saucepan, mix together broth, onion, butter, dried basil and lemon pepper. Bring to boil. Stir in rice and return to boil. Immediately pour into 2 L (8 cup) casserole coated with non-stick cooking spray.
2. Bake, covered, at 190°C (375°F) for 45 minutes. Top rice with green beans and carrots. Cover and bake for 10 minutes more or until vegetables are tender and most of the broth is absorbed.
3. Remove from oven. Let stand, covered, for 5 minutes. Stir in cereal. Sprinkle top with almonds.
YIELD: 8 servings
PER SERVING:
170 Calories
5 g Protein
30 g Carbohydrate
4 g Fat
4 g Dietary Fibre
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
