Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 Stick unsalted butter 2 Chicken bouillon cubes;=OR=
1/2 Stick margarine; 2 Vegetables bouillon cubes;*
2 md Onions; finely chopped -dissolved in 4 cubes water
1 c Sun-dried tomatoes; oil 1 1/4 c Freshly parmesan cheese;
-packed cut into 3/4" pieces -grated
2 c Uncooked long-grains rice; 1 c Pine nuts;
4 c Chicken broth -=OR=-

* OR use 2 chicken bouillon cubes and 2 vegetables bouillon cubes.

(1). Preheat oven to 400 degrees with the rack in the center position.
Spray a 2 quart casserole dish with vegetable spray.

(2). Melt the butter in a medium-size saute pan over medium-heat. Add
onion and saute for 3 to 5 minutes, stirring occasionally, until
onion is transparent. Transfer the onion to the prepared casserole.

(3). Add the sun-dried tomatoes, rice broth and Parmesan cheese. Stir
to mix. Cover the dish tightly with foil and bake for 45 minutes.

(4). Uncover the casserole and sprinkle the top with the pine nuts.

(5). Move the rack to the upper position in the oven and bake 10
minutes more or until the top of the casserole is golden and the rice
tender. Serve hot.

Source: The San Diego Union-Tribune, Food Section, Mar. 16, 1995 +
Recipe of the Week.

Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 03-21-95

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