| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
American |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(6 oz) Uncle Ben's Long Grain & Wild Rice |
| 1/4 |
c |
Butter |
| 1/3 |
c |
Chopped onion |
| 1/3 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
ds |
Black pepper |
| 1 |
c |
Half & half |
| 1 |
c |
Chicken broth |
| 2 |
c |
Cubed; cooked chicken |
| 1/3 |
c |
Chopped pimiento |
| 1/3 |
c |
Chopped parsley |
| 1/4 |
c |
Chopped almonds |
INSTRUCTIONS
(this recipe convinced literally a million Americans that Uncle Ben's Long
Grain and Wild Rice was indeed worth the price)
Prepare contents of rice and seasoning packets according to pkg. Meanwhile,
melt butter in large saucepan. Add onion & cook over low heat til tender.
Stir in flour, salt & pepper. Gradually stir in half & half and chicken
broth. Cook, stirring constantly, til thickened. Stir in chicken, pimiento,
parsley, almonds & cooked rice. Place in 2qt casserole. Bake uncovered in
425°oven for 30min. Makes 6-8 servings.
Posted to KitMailbox Digest by "Dan/Trina D." <itisme@swbell.net> on Sep
13, 1997
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