| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Rice | 8 | Servings | ||
INGREDIENTS
| 1 | c | White rice |
| 1 | c | Japonica; (black) rice OR wild rice |
| 1 | c | Chopped onion; divided |
| 2 | ts | Salt; or to taste |
INSTRUCTIONS
Bring 4 cups water to a boil in 2 medium saucepans, 2 cups in each pan. Add the white rice, 1/2 cup chopped onion, and 1 teaspoon salt to one saucepan. Stir rice and cover. Add the black rice, 1/2 cup chopped onion, and 1 teaspoon salt to the other saucepan. Stir the rice and cover. Cook until the liquid is absorbed and the rice is tender, about 20 minutes for white rice, 45 minutes for black rice. Remove from heat and set aside, still covered. After allowing the rice to rest for 10 minutes, fluff each batch with a fork and toss together. Cover and keep warm. Serving suggestion: Serve with Chicken Breasts Masked with Gruyere Sauce. Makes 8 servings.Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Cooking With Days of Our Lives by Paulette Cohn and Dotty Griffith. Lynn's notes: Made this 4-22-98 to go along with the chicken in gruyere sauce. Excellent dish that could be served to company. Recipe by: Cooking With Days of Our Lives Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@prodigy.net> on Apr 23, 1998
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