This simple dish was created while trying to decide what to do with a giant bowl of leftover steamed rice. I searched the cupboard and fridge for ingredients that would do, and thought “well, this could work.” To my surprise, this was delish. It was so good that my kids devoured two servings each, and believe me, they are a tough crowd. According to my kids this will now be a regular meal in our dinner rotation. Serve as a side dish or main dish. Enjoy!
Serving Size: 3-4 bellies
2 tablespoons olive oil
2 tablespoons minced garlic
1 chopped white or yellow onion
2 stalks celery, sliced
2 cups vegetable broth
1 can cream of mushroom soup
1 cup sour cream
4 cups leftover long grain rice
• In a skillet, sauté onion, celery and garlic in olive oil over medium heat for 3-4 minutes.
• Pre-heat oven at 325.
• Add broth and soup and bring to a boil. Simmer for a few minutes, then slowly stir in sour cream, adding a tablespoon at a time.
• Spread rice in shallow baking dish
• Pour creamy sauce over rice, spreading equally, making sure to cover every grain
• Bake at 325 for 20 minutes or until hot and bubbly.
• Voila, FEED!
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