| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Niger | Toohot01 | 4 | servings |
INGREDIENTS
| 1 | tb | Lard or vegetable oil |
| 2 | Garlic cloves | |
| 2 | c | Rice; washed and drained |
| 3 1/2 | c | Water or chicken stock |
| 1 | ts | Coarse salt |
| 1/4 | c | Chopped parsley leaves |
INSTRUCTIONS
Heat lard in a heavy saucepan. Add garlic and saute 1 minute. Add rice and saute gently 1 to 2 minutes. Add water and salt and bring to a boil. Lower the heat, cover tightly and cook for 15 to 20 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and add chopped parsley. Serve on a platter with shrimp in the middle (refer to the "Picante De Camerones (Shrimp in Picante Sauce)" recipe which is included in this collection). This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E01 broadcast 01-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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