| 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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