| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken broth |
| 1/3 |
c |
Rice |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
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 |
tb |
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:
“Never give the devil a ride — he will always want to drive.”