| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Greek |
Greek, Rice, Side dishes, Tried |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
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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