Title: Tomato and Rice Casserole
Categories: Cyberealm, Crockpot, Pasta/rice, Vegetables
Yield: 4 Servings

4 ts Butter
1/2 c Uncooked Rice
1 c Liquid from canned tomatoes
1 3/4 c Canned tomatoes, drained
2 ts Chopped parsley
1 1/2 ts Salt
1/2 ts Pepper
4 tb Grated Parmesan cheese
Chopped chives

1. Saute the rice in the butter in a fry pan until the rice is golden
brown. Put into the crock pot. 2. Pour the tomato liquid, tomatoes,
parsley, salt and pepper into the crock pot and mix well. 3. Cover and cook
on low setting (200oF - 100oC) for six to eight hours. 4. Sprinkle with
Parmesan cheese and chopped chives before serving.

Posted to MealMaster Recipes List, Digest #154

Date: Fri, 31 May 1996 11:43:45 -0400

From: millern@redwood.cc.andrews.edu (Nancy Miller)