Try it! You'll like it!
Hey, where are the lentils? Just add them! To make this a vegetarian meal, be careful of the rice mix you buy -- check the ingredients for all vegetable -- many have chicken or other meat ingredients.
Artichoke Cheese 'n Rice Casserole
1 (6 1/4-0z.) pkg. fast-cooking long grain and wild rice mix
2 cups water
1 tablespoon dry bread crumbs
1 large tomato, seeded and chopped, reserving 1/4 cup for garnish
1 (14-oz.) can artichoke hearts, drained, quartered
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
2 green onions, thinly sliced
3 tablespoons chopped fresh parsley
Heat oven to 350 Fahrenheit. In 2-quart saucepan, combine rice, seasoning packet, water and margarine. Bring to a boil over high heat. Reduce heat to low' cover and simmer 5 minutes or until water is absorbed.
Spread cooked rice in bottom of ungreased 8-inch square baking dish or 1 1/2-quart casserole; sprinkle with half of the cheese. Sprinkle bread crumbs over cheese; top with tomato and artichokes.
In small bowl, combine mayonnaise, sour cream, green onions and 1 tablespoon of the parsley; spoon evenly over artichokes. Top with remaining cheese.*
Bake at 350F for 25 to 35 minutes or until casserole is thoroughly heated and cheese is melted and bubbly. Garnish with remaining parsley and reserved tomato .
6 (1-cup) servings.
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