Vegetarian Baked Macedoine |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
A rice recipe from a 1930's cookbook. I like it I thought some of you may also. Peas, green limas, or carrots may be added instead of the corn depending on what you like Ingredients:
3 tablespoons olive oil |
1 tablespoon onion, chopped |
2 tablespoons pimientos, chopped |
2 tablespoons flour |
16 ounces tomatoes |
1 cup corn, cooked or 1 cup canned corn |
1 1/2 cups cooked rice |
1 egg, hard boiled and chopped |
1 tablespoon parsley, chopped |
2 teaspoons salt |
1/8 teaspoon pepper |
1 teaspoon worcestershire sauce |
1/2 cup cheese, grated (optional) |
Directions:
1. cook onions and pimento in the oil for 3 minutes
2. add the flour to thicken (mix well).
3. add tomatoes and stir til thickens slightly.
4. add corn, rice, egg and seasonings.
5. put in baking dish, sprinkle cheese over top and bake at 400 F for 20 minutes.
|
|