| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Greek | Greek, Rice, Side dishes, Tried | 4 | Servings |
INGREDIENTS
| 3 | T | Butter, up to 4 |
| 1 1/2 | c | Raw long-grain white rice |
| Salt and white pepper | ||
| 3 1/2 | c | Hot chicken stock |
INSTRUCTIONS
In a saucepan, heat butter over Medium heat. Add rice and saute until transparent, stirring constantly. Be careful not to brown. Transfer to a buttered baking dish and add salt and pepper to taste. Add hot chicken stock and stir. Bake, covered, in a preheated, 350 F. onven for 40 minutes, or until the rice is tender and all liquid has been absorbed. Remove from oven, uncover and drape with a dry towel for 10 minutes. Serve warm. Serves 4. MC formatting by bobbi744@sojourn.com NOTES : Wonderful flavor and texture! Recipe by: Opaa! Greek Cooking, Detroit Style, by George J. Gekas Posted to MC-Recipe Digest V1 #809 by Roberta Banghart <bobbi744@sojourn.com> on Sep 26, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 405
Calories From Fat: 103
Total Fat: 11.6g
Cholesterol: 29.2mg
Sodium: 304.9mg
Potassium: 302.8mg
Carbohydrates: 62.9g
Fiber: <1g
Sugar: 3.4g
Protein: 10.3g