Rice casserole

Recipe from: 4/6/1989 12:00:00 AM
Ingredients 9
Servings 6
Time

Ingredients

  • 15
    ml
    oil
  • 250
    g
    chicken livers
  • salt and pepper
  • 400
    g
    uncooked rice
  • 2
    packets brown onion soup powder
  • 410
    g
    asparagus pieces
  • 140
    g
    celery sticks, chopped
  • salt
  • 750
    ml
    boiling water
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Heat the oil in a pan and fry the chicken livers until done. Season with salt and pepper. Combine the rice and onion soup powder and place in the bottom of a greased casserole. Arrange the asparagus pieces, chopped celery and chicken livers on top. Season with salt and pour the asparagus liquid and boiling water over. Cover and bake for 40 to 60 minutes or until the rice is done.
 

Read more on: poultry  |  bake  |  shallow-fry
 

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