| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Grains, Usenet | 6 | Cups | |
INGREDIENTS
| 2 | c | White rice, preferably converted |
| 2 1/2 | c | Chicken stock, homemade or canned |
| 1 1/2 | ts | Onions, very finely chopped |
| 1 1/2 | ts | Celery, very finely chopped |
| 1/8 | ts | Garlic powder |
| 1 1/2 | ts | Green bell pepper, very finely chopped |
| 1 1/2 | ts | Butter (unsalted), melted |
| 1/2 | ts | Salt |
| 1 | pn | White pepper |
| 1 | pn | Cayenne |
| 1 | pn | Black pepper |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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