Serves: 8
Total Calories: 306
1. In medium saucepan combine broth, butter, basil, lemon pepper and onion. Bring to boiling. Stir in rice. Return to boiling. Immediately pour into 2-quart casserole coated with cooking spray.
2. Bake, covered, for 45 minutes at 375°F. Top rice mixture with beans and carrots. Bake, covered, about 10 minutes more or until vegetables are tender and most of liquid is absorbed.
3. Let stand, covered, for 5 minutes. Stir in cereal. Sprinkle with almonds.
This Oven Rice-Green Bean Amandine recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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