Ingredients
- 2 garlic (cloves minced)
- 2 chicken bouillon cube
- 850 gr chicken cubed (cooked)
- 475 ml water
- 475 gr wild rice (cooked)
- 475 gr long brown rice (cooked grain)
- 140 gr sweet pepper (red chopped)
- 110 gr cheddar cheese
- 100 gr celery (chopped)
- 80 gr mushrooms (fresh)
- 80 gr green onions (chopped)
- 75 gr saute butter
- 6 gr salt
- 1 gr basil (dried)
- 1 gr pepper
In a kettle, saute the first five ingredients in the butter substitute until tender. Add remaining ingredients and mix well. Spoon into a greased 13 x 23 cm baking dish. Cover and bake at 180ºC . for 75 minutes. Uncover and bake for 15 minutes longer or until heated through.
This dish may be assembled and refrigerated overnight. Remove from the refrigerator 1 hour before baking.
