Salmon and brown rice bake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Corn; frozen |
| 6½ | ounce | Salmon; canned, drained |
| ¾ | cup | Brown rice |
| ⅔ | cup | Water |
| 2 | tablespoons | Green onion; sliced |
| ½ | teaspoon | Low sodium chicken broth |
| ¼ | teaspoon | Dill weed; dried |
| ¼ | cup | Cheddar cheese; lowfat, shredded |
Directions
Preheat oven to 375. In a 1½ quart casserole, combine corn, salmon, uncooked rice, water, green onions, bouillon granules and dill weed. Cover and bake 30 minutes or until rice is tender. Sprinkle with cheese. Bake uncovered, 5 minutes more or until cheese melts.
Recipe by: AHA Quick & Easy Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan <suerapp@...> on Dec 30, 1997
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