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<blockquote data-quote="moreluck" data-source="post: 1447130" data-attributes="member: 1246"><p>Another side dish idea....</p><p></p><p><span style="font-size: 18px"><strong>Alfredo Rice Casserole</strong></span></p><p><img src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/300x300/exps47110_THCA1917912A02_08_6bC.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Rice lovers won’t be able to get enough of this creamy, comforting casserole. Substitute a mushroom Alfredo or three-cheese sauce for equally delicious results.—Aysha Schurman, Ammon, Idaho</p><p></p><p>5 ServingsPrep/Total Time: 30 min.</p><p><span style="font-size: 22px"><strong>Ingredients</strong></span></p><ul> <li data-xf-list-type="ul">1-1/3 cups refrigerated Alfredo sauce</li> <li data-xf-list-type="ul">1 cup cooked brown rice</li> <li data-xf-list-type="ul">1 cup cooked wild rice</li> <li data-xf-list-type="ul">1 cup marinated quartered artichoke hearts, chopped</li> <li data-xf-list-type="ul">8 bacon strips, cooked and crumbled</li> <li data-xf-list-type="ul">2 green onions, thinly sliced</li> <li data-xf-list-type="ul">1/4 cup grated Parmesan cheese</li> <li data-xf-list-type="ul">1/4 cup chopped sun-dried tomatoes (not packed in oil)</li> <li data-xf-list-type="ul">1/4 cup chicken broth</li> <li data-xf-list-type="ul">1 garlic clove, minced</li> <li data-xf-list-type="ul">1/2 teaspoon pepper</li> </ul><p><span style="font-size: 22px"><strong>Directions</strong></span></p><ul> <li data-xf-list-type="ul">Preheat oven to 350°. In a large bowl, combine all ingredients.</li> <li data-xf-list-type="ul">Transfer to a greased 8-in.-square baking dish.</li> <li data-xf-list-type="ul">Bake, uncovered, 20-25 minutes or until bubbly. Yield: 5 servings.</li> </ul><p><strong>To Make Ahead:</strong> Cook rice and bacon ahead of time and refrigerate for up to 3 days.</p></blockquote><p></p>
[QUOTE="moreluck, post: 1447130, member: 1246"] Another side dish idea.... [SIZE=5][B]Alfredo Rice Casserole[/B][/SIZE] [IMG]http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/300x300/exps47110_THCA1917912A02_08_6bC.jpg[/IMG] Rice lovers won’t be able to get enough of this creamy, comforting casserole. Substitute a mushroom Alfredo or three-cheese sauce for equally delicious results.—Aysha Schurman, Ammon, Idaho 5 ServingsPrep/Total Time: 30 min. [SIZE=6][B]Ingredients[/B][/SIZE] [LIST] [*]1-1/3 cups refrigerated Alfredo sauce [*]1 cup cooked brown rice [*]1 cup cooked wild rice [*]1 cup marinated quartered artichoke hearts, chopped [*]8 bacon strips, cooked and crumbled [*]2 green onions, thinly sliced [*]1/4 cup grated Parmesan cheese [*]1/4 cup chopped sun-dried tomatoes (not packed in oil) [*]1/4 cup chicken broth [*]1 garlic clove, minced [*]1/2 teaspoon pepper [/LIST] [SIZE=6][B]Directions[/B][/SIZE] [LIST] [*]Preheat oven to 350°. In a large bowl, combine all ingredients. [*]Transfer to a greased 8-in.-square baking dish. [*]Bake, uncovered, 20-25 minutes or until bubbly. Yield: 5 servings. [/LIST] [B]To Make Ahead:[/B] Cook rice and bacon ahead of time and refrigerate for up to 3 days. [/QUOTE]
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