Recipe By : Cincinnati Enquirer
Serving Size : 4 Preparation Time :0:00
Categories : All Newly Typed Not Shared Pasta And Rice Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon margarine
1 cup uncooked long grain rice
1 medium onion -- chopped
1 can (10 3/4 oz.) Chicken Gumbo soup
1 1/2 cups boiling water
2 bouillon cubes -- chicken or beef
1/2 cup fat free egg substitute
Preheat oven to 350 degrees. In medium skillet over medium heat, melt
margarine. Add rice and stir to coat; cook and stir until rice is golden
brown, about 6 minutes. Put browned rice into 3-quart casserole with lid.
In same skillet, add chopped onions and saute until transparent; add to
rice. Pour soup over rice mixture.
Pour boiling water into bowl, add bouillon cubes and stir to dissolve. Pour
over rice mixture. In small skillet, scramble egg substitute until dry and
cut into small pieces; sprinkle on top of rice mixture. Cover casserole and
bake for 1 hour. Serves four to five.
