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Slow Cooked Chinese Rice Casserole Recipe
|Dehydrated chicken noodle soup||2 Ounce (2 Packages, Amount For 3 / 4 Servings Each)|
|Boiling water||3 Cup (48 tbs)|
|Pork sausage meat||1 Pound|
|Finely cut celery||2 Cup (32 tbs)|
|Onion||1 Large, finely chopped|
|Green pepper||1⁄2 , finely cut|
|Uncooked rice||1⁄2 Cup (8 tbs)|
|Canned pimiento||2 Ounce (1 Small Can)|
|Canned water chestnuts||3 Ounce, drained and sliced in rounds (1/2 Can, 6 Ounce Size)|
Calories 267 Calories from Fat 138
% Daily Value*
Total Fat 15 g23.6%
Saturated Fat 5 g25.1%
Trans Fat 0.1 g
Cholesterol 40.8 mg
Sodium 395.6 mg16.5%
Total Carbohydrates 20 g6.7%
Dietary Fiber 1.8 g7.2%
Sugars 2.6 g
Protein 12 g23%
Vitamin A 8% Vitamin C 29.8%
Calcium 3.5% Iron 7.1%
*Based on a 2000 Calorie diet
Cook sausage until all the redness has gone; drain, reserving about 2 tablespoons of the drippings in frying pan.
Saute celery, onion, and green pepper in drippings until a light yellow color.
Combine all the ingredients in the casserole; mix well.
Cover and bake in a moderate oven (350°) about 1 1/2 hours, stirring once after 30 minutes.
If more liquid is needed, add chicken consomme.
Makes 8 servings.