| 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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