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GREEN CASSEROLE

Veg.Magic's picture
Ingredients
  Salt To Taste
  Pepper To Taste
  Shelled peas 1⁄2 Pound
  Broad beans 1⁄2 Pound
  Rice 6 Ounce
  Butter 1 Tablespoon
  French beans 1⁄2 Pound
  Onions spring 12
  Stock 1 Quart
  Bouquet garni 1
Directions

Dice the French beans, skin the broad beans and skin the spring onions.
Scald them with the peas and place in a casse- role with the washed rice, herbs and seasoning.
Cover with stock, put on lid and cook in moderate oven until the peas are tender.
The rice will have absorbed most of the stock.
Serve in casserole with dots of butter and a sprinkling of chopped oarsley or chives.
Peas and carrots may be used instead of the above assortment of vegetables.
To make a party dish, stir in a small cup of cream, sprinkle generously with grated cheese and place under grill until lightly browned.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian

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