| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Rice | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Butter or margarine |
| 1/3 | c | Chopped celery |
| 1/3 | c | Chopped onion |
| 1 | Clove garlic; minced | |
| 1 | cn | (6.5-oz) chopped clams |
| Water | ||
| 1 | c | "Hinode" rice |
| 1 | ts | Salt |
| 1/2 | ts | Dill; crushed |
INSTRUCTIONS
Melt butter in medium saucepan. Add celery, onion and garlic. Cook until tender. Drain clams, reserving liquid. Add water to measure 1-1/2 cups liquid total. Stir liquid, rice, salt and dill into saucepan. Bring to a rolling boil. Reduce heat to LOW, stir in clams. Cover and simmer 12-15 minutes, or until all liquid is absorbed. Remove from heat (do not stir rice). Let stand, covered, 10 minutes. Fluff with fork and serve. Makes 4-6 servings. NOTE: For a main course, use 2 cans of clams. HINODE CALROSE RICE RGA PRODUCTS, INC SACRAMENTO, CA 95812-0958 Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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