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2 green onion tops
2 oz. chopped pimento
4 cups cooked chopped chicken
2 cups cooked Riceland Gold Perfected Rice
1 cup cornbread crumbs
1-1/2 tsp. seasoned salt
2 eggs
Spray inside of loaf pan with cooking spray. Split green onion and place in bottom of pan to make flower stems. Place pimento pieces at end of stems to make flowers. Refrigerate pan for 15 minutes. In mixing bowl, combine all remaining ingredients except remaining pimento. Press one cup of chicken-rice mixture in bottom of loaf pan being careful not to disturb flowers. Add pimento to remaining chicken-rice mixture and press into loaf pan. Bake at 325F for 1 hour. Easy to make - impressive to serve. (From our "Golden Fork Classics" cookbook)
Serves 6
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