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“This easily feeds 12 people so cut in half for a smaller group or double for a large group. You can add mushrooms, corn, string beans or whatever vegetables you'd like.”
READY IN:
1hr 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*.
  2. Bring water to a boil in a large saucepan; add rice.
  3. Cover and simmer for 20 minutes or until liquid is absorbed.
  4. Stir in the parsley, 1 teaspoons dill and 3/4 teaspoons celery salt; set aside.
  5. In a skillet, saute carrots, tomato, green pepper, onions, celery and banana peppers in oil until crisp tender.
  6. Stir in soup, milk, basil, thyme, pepper and remaining dill and celery salt.
  7. Divide rice mixture in half and place in a 12" by 9" by 2" baking pan.
  8. Top with vegetable mixture then other half of rice mixture.
  9. Cover and bake for 45 minutes or until heated through.

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