long grain rice, uncooked
chicken gumbo soup
1Preheat oven to 350 degrees.
2In medium skillet over medium heat, melt butter.
3Add rice and stir to coat; cook and stir until rice is golden brown, about 6 minutes.
4Put browned rice into 3-quart casserole with lid.
5In same skillet, add chopped onions and saute until transparent; add to rice.
6Pour soup over rice mixture.
7Pour boiling water into bowl, add bouillon cubes and stir to dissolve.
9In small skillet, scramble egg substitute until dry and cut into small pieces; sprinkle on top of rice mixture.
10Cover casserole and bake for 1 hour.