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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Sounds easy and different so here for the future. I am inputting a lot of recipes from an auto-glass company's compilation cookbook which was given out as a gift. It contains recipes from all different insurance companies in the US. This was submitted by Liz Sullivan, State Farm Insurance, Oakdale, NY. Ingredients:
1/4 cup butter or 1/4 cup margarine |
3/4 cup onion, chopped |
1 cup celery, chopped |
1 cup rice, uncooked |
1 (1 1/2 ounce) envelope chicken noodle soup |
2 1/2 cups hot water |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon sage |
1/4 teaspoon thyme |
Directions:
1. In skillet, melt margarine or butter and saute onions, celery, and rice.
2. When rice is golden brown, add other ingredients.
3. Cover pan and simmer 15 minutes or until liquid is absorbed.
4. Remove from heat and let stand a few minutes before serving.
5. Can be made the day before serving and just reheat prior to serving.
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