1 pk AM Spanish Quick Brown Rice
1 pk AM Oat Bran Muffin Mix
-- (Wheat Free)
10 oz Green enchilada sauce
Cook the Quick Brown Rice according to directions for
12 minutes. Remove from heat. Stir in the enchilada
sauce. Add 1 1/4 cup water and the dry Oat Bran
Muffin Mix. Stir. Pour into a well-oiled 9" x 13"
cake pan. Bake at 300 F. 25 to 30 minutes or to
desired doneness.
VARIATION: A beaten egg added to the uncooked mixture
will produce a lighter dressing.
Source: Arrowhead Mills "Recipes for Special Dietary
Needs" tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias
