Oven Baked Rice and Green Beans Amandine
- prep time 15 min
- total time 60 min
- serves 8
2 cups (500 ml) chicken or vegetable broth
½ cup diced onion
1 tablespoon (15 ml) butter or margarine
1 teaspoon (5 ml) dried basil
¾ teaspoon (4 ml) lemon pepper
1 cup (250 ml) brown rice
3 cups (750 ml) frozen or canned French-cut green beans
1 cup (250 ml) matchstick-cut carrots (or coarsely shredded)
1 ½ cups (375 ml) All-Bran* Bran Flakes cereal
¼ cup (50 ml) slivered almonds, toasted
1. In medium saucepan, mix together broth, onion, butter, dried basil and lemon pepper. Bring to boil. Stir in rice and return to boil. Immediately pour into 2 L (8 cup) casserole coated with non-stick cooking spray.
2. Bake, covered, at 190ºC (375ºF) for 45 minutes. Top rice with green beans and carrots. Cover and bake for 10 minutes more or until vegetables are tender and most of the broth is absorbed.
3. Remove from oven. Let stand, covered, for 5 minutes. Stir in cereal. Sprinkle top with almonds.