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| Gumbo-Style Rice Recipe |
Category: Grains
Rating:
N/A
Servings: 6
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Ingredients
2 cup white rice, preferably converted
2 1/2 cup chicken stock, homemade or canned
1 1/2 teaspoon onions, very finely chopped
1 1/2 teaspoon celery, very finely chopped
1/8 teaspoon garlic powder
1 1/2 teaspoon green bell pepper, very finely chop; ped
1 1/2 teaspoon butter (unsalted), melted
1/2 teaspoon salt
1 pinch white pepper
1 pinch cayenne
1 pinch black pepper
Cooking Directions:
Preheat the oven to 350 degrees F. Combine all the ingredients in a 5x9 inch loaf pan. Seal the pan snugly with aluminum foil. Bake until the rice is tender, about 1 hour and 10 minutes.
NOTES:
* A basic steamed rice for gumbo dishes -- If you are making the gumbo for appetizer servings, make a 1/3 recipe. If you make this ahead, leave out the bell peppers, since they sour quickly.
* You can use the rice right away, or leave it in the oven to stay warm for a couple of hours. If you save it longer than that, reheat in the top of a double boiler or stir it in a skillet with a little butter.
: Difficulty: easy. : Time: 5 minutes preparation, 70 minutes cooking. : Precision: measure the ingredients.
: Vicki O'Day : Hewlett-Packard Laboratories, Palo Alto, CA : hplabs!oday
: Copyright (C) 1986 USENET Community Trust
usenet,grains
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