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Rice on the Grill

SUBMITTED BY: Shirley Hopkins

"'My husband loves to barbecue, so when it's hot outside, we do entire meals on the grill,' writes Shirley Hopkins of Olds, Alberta. 'Since our kids love rice, we often include this tangy side dish as part of the menu,' she informs."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 1/3 cups uncooked instant rice
  • 1/3 cup sliced fresh mushrooms
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1/2 cup chicken broth
  • 1/2 cup water
  • 1/3 cup ketchup
  • 1 tablespoon butter or margarine

DIRECTIONS

  1. In a 9-in. round aluminum foil pie pan, combine the first seven ingredients. Dot with butter. Cover with heavy-duty foil; seal edges tightly. Grill, covered, for 14-15 minutes or until liquid is absorbed. Fluff with a fork and serve immediately.

FOOTNOTE

  • Nutritional Analysis: One serving (prepared with low-sodium broth and reduced-fat margarine) equals 104 calories, 195 mg sodium, trace cholesterol, 21 gm carbohydrate, 2 gm protein, 2 gm fat, 1 gm fiber. Diabetic Exchanges: 1 starch, 1 vegetable.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2008 by JENNA1101
I omitted the ketchup (not a fan) and the mushrooms (didn't have any), but did add chopped... MORE


 
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