Guest guest Posted November 25, 2000 Report Share Posted November 25, 2000 * Exported from MasterCook * Savannah Red Rice Recipe By :Cookin' Southern Vegetarian Style, Ann Jackson Serving Size : 8 Preparation Time :0:00 Categories : Cookin' Southern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 16 oz cans whole tomatoes -- undrained 6 slices vegetarian " bacon " 1 tablespoon oil 2 teaspoons sesame oil 1/2 onion -- chopped 1/2 cup chopped celery 1/2 green pepper -- chopped 2 cups uncooked long-grain rice 2 teaspoons salt 1 dash pepper 2 shakes hot sauce Put the tomatoes in a blender and whirl until smooth; set aside. Cook the vegetarian bacon in the 1 tablespoon of oil, keeping the drippings in the pan. Crumble the bacon and set aside. Cook the rest of the vegetables in the same pan as the bacon, using the toasted sesame oil and adding a little more oil if needed. When the vegetables are tender, add the tomatoes and rice, stir, and let cook 10 minutes. Preheat the oven to 350ºF. Grease a 9 x 13 casserole dish and carefully spoon in the mixture. Cover and bake 1 hour. Top with the crumbled bacon before serving. S(ISBN): " 1-57067-092-7 " Copyright: " 2000 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 228 Calories; 4g Fat (14.7% calories from fat); 5g Protein; 44g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2045mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 20107 0 0 0 Quote Link to comment Share on other sites More sharing options...
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