Tomato-rice Parmesancheese, diabetic, rice, side dishes 1 large onion; chopped 1 garlic clove; minced 2 tablespoon butter (or marg.); melted 1 cup rice, reguar; uncooked 1 can soup, cream of tomato 1 1/2 cup water 1/2 teaspoon salt 1/8 teaspoon pepper, black 1/4 cup cheese, parmesan; grated Saute onion and garlic in butter until onion is tender but not brown. Add rice and cook until golden, stirring constantly. Add soup, water, salt, and pepper. Heat to boiling; stir. Reduce heat; cover and simmer over low heat 20 to 30 minutes or until rice is tender and liquid is absorbed. Remove from heat; stir in Parmesan cheese. Serve hot. SOURCE: Southern Living Magazine, April, 1974. Typed for you by Nancy Coleman. |
