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4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Carbohydrates, Cellulose
Vitamins	A, B₁, B₂, B₃, B₆, B₉, B₁₂, H, C, D, E
Minerals	Copper, Natrium, Fluorine, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

3 cups Rice; cooked, hot
cup Parmesan cheese;freshly grated
1 cup Spinach; cooked, fresh
1 tablespoon Butter
teaspoon Poultry Seasoning
1 teaspoon Curry powder
cup Dill; fresh, chopped
4 slices Bacon; crumbled, cooked
teaspoon Tabasco sauce
2 tablespoons Butter
2 teaspoons Lemon juice: fresh squeezed
2 Celery stalks;thin sliced
cup Almonds: chopped
2 teaspoons Lemon peel; grated
1 cup Peas; cooked
Red pepper; seeded & chopped

Instructions Jump to Ingredients ↑

START WITH AND STIR IN PARMESAN PLUS OR: SNAPPY SPINACH OR: SAVORY STUFFING OR: CURRIED ALMOND OR: LEMON DILL OR: COUNTRY BACON OR: HOT PEPPER Stir additions in with cooked, hot rice. The Snappy Spinach Rice and Lemon Dill Rice are particularly good with fish, the Country Bacon Rice with burgers, the Hot Pepper Rice with steak and the others with chicken SERVES:4 SOURCE: _The New Chatelaine Cookbook_ by Monda Rosenburg.
posted by Anne MacLellan

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