In honor of September, being National Chicken Month, National Italian Cheese Month, National Mushroom Month, National Rice Month, and Whole Grains Month, here’s Mom’s secret recipe for…
GREEN RICE
By Gloria Pitzer, as seen in… Gloria Pitzer’s Secret Recipes Newsletter (Secret RecipesTM, St. Clair, MI; March-April 1987, p. 2). As always, I’m asking only for proper credit if you care to re-share it.
#NationalChickenMonth, #NationalItalianCheeseMonth, #NationalMushroomMonth, #NationalRiceMonth, #WholeGrainsMonth
INGREDIENTS:
13½-oz can clear chicken broth
8-oz can mushrooms – don’t drain!
10-oz can cream of mushroom soup
¼-lb margarine [or butter – 1 stick], sliced in pieces
1 cup Uncle Ben’s long grain rice
10-oz pkg frozen cut-up broccoli
2 TB dry onion flakes
2 cups shredded Mozzarella
INSTRUCTIONS:
Combine the chicken broth, mushrooms (without draining), mushroom soup, and margarine in an ovenproof 12-inch skillet. Simmer until margarine (or… butter) is melted. Stir in rice, broccoli, and onion flakes [then] simmer gently, uncovered; about 10 minutes, stirring often.
Cover the skillet with a tight fitting lid and let it cook on lowest heat another 10 minutes. Remove lid and sprinkle cheese over the top. Place [pan in oven] 6 inches from broiler heat to melt the cheese. Serve it bubbly and piping hot to 6.
See also…
