2 package green giant rice originals*
1/2 cup chopped onion
1/2 cup chopped celery
3 tbsp margarine or butter
1/3 cup water
1 package herb seasoned stuffing**
1 jar sliced mushrooms***
A Recipe for
Savory Rice Stuffing****Fjvs25a
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
The ear tests words as the palate tastes food. |
| Job 34:3 |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
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This Recipe for Savory Rice Stuffing****Fjvs25a is one of thousands in the Recipes-to-go Christmas Cookbook.
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This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
This is a recipe for Savory Rice Stuffing****Fjvs25a from the recipe cookbook of Recipes-to-go (Christmas)
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
Food Tip |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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*INGREDIENT LIST SHOULD READ: 2 (10-oz) pkg. Green Giant Rice
Originals Frozen Long Grain White & Wild Rice.
**INGREDIENT LIST SHOULD READ: 1 8-oz. pkg. (5 cups) herb seasoned
stuffing mix.
***INGREDIENT LIST SHOULD READ: 1 4 1/2-oz. Jar Green Giant sliced
mushrooms.
Cook rice according to pkg. directions. In lrg. saucepan, saute onion
and celery in margarine until tender. Add water and stuff mix; stir
in rice, tossing lightly. Use to stuff Merrie Crown Roast of Pork.
This is a tasty bread and rice stuffing with mushrooms.
TIP: If desired, stuffing can be baked separately in lightly buttered
2 quart casserole at 350 degree F. for 30-40 minutes.
I have never tried this recipe. It comes from my "Pillsbury Festive
Holiday Recipes" cookbook, Classic No13. Marilyn Sultar
Serves: 6
Savory Rice Stuffing****Fjvs25a Recipe brought to you by Recipes To-Go