| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers | 6 | Servings | |
INGREDIENTS
| 6 | c | Chicken broth |
| 1/3 | c | Rice |
| 1/2 | t | Thyme |
| 1/2 | t | Savory |
| 1/2 | c | Peas, fresh or frozen |
| 3 | c | Boned and skinned chicken |
| breasts cut in large | ||
| chunks | ||
| 2 | Ribs celery, cut in 1-inch | |
| 14 1/2 | oz | Asparagus spears, canned |
| 3/4 | c | Green onions, sliced |
| 1/4 | c | Dry white wine |
| 1 | T | Fresh parsley, chopped |
| Salt and pepper |
INSTRUCTIONS
Combine broth, rice, peas, celery, onions, wine and seasonings. Bring to a boil, Stir, reduce heat, cover and simmer 15 minutes. Add remaining ingredients and cook 5 minutes longer. Adjust seasonings, if necessary. From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: RICE COUNCIL OF AMERICA Posted to MC-Recipe Digest V1 #857 by Emily Griffin <emgriffi@ix.netcom.com> on Oct 21, 1997
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 195
Calories From Fat: 40
Total Fat: 4.3g
Cholesterol: 48.7mg
Sodium: 1353.7mg
Potassium: 641.5mg
Carbohydrates: 8.4g
Fiber: 1.7g
Sugar: 2g
Protein: 27.4g