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    Source of Recipe


    Yield: 4 servings

    4 ts butter
    1/2 c uncooked rice
    1 3/4 c canned tomatoes, liquid reserved
    1 c liquid from canned tomatoes
    2 ts chopped parsley
    1 1/2 ts salt
    1/2 ts pepper
    4 tb grated Parmesan cheese
    chopped chives

    Saute the rice in the butter in a fry pan until the rice is golden
    brown. Put into the crock pot. Pour the tomato liquid, tomatoes,
    parsley, salt and pepper into the crock pot and mix well.

    Cover and cook on low setting (200F / 100C) for six to eight hours.
    Sprinkle with Parmesan cheese and chopped chives before serving.




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