| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Side dishes |
5 |
Servings |
INGREDIENTS
| 1 |
c |
Uncooked rice, washed and drained |
| 2 |
tb |
Corn oil |
| 1 |
|
Onion, finely minced |
| 2 |
lg |
Cloves garlic, finely minced |
| 1 |
lg |
Scallion, finely minced |
| 1 |
md |
Size green pepper, parboiled and cut into slivers |
| 1 |
c |
Water |
| 1 |
c |
Chicken stock |
| 1/4 |
ts |
Dried marjoram crushed |
| 1/4 |
ts |
Dried tarragon leaves, crushed |
| 2 |
tb |
Freshly chopped parsley |
| 2 |
tb |
Freshly chopped dill |
| 3 |
|
Dashes cayenne pepper |
| 1/2 |
ts |
Ground ginger |
INSTRUCTIONS
Bring water and stock to boil in a heavy bottomed saucepan. Add rice. Bring
to boil again. Reduce heat and cook, partially covered, for 12-15 minutes
or until all water is absorbed and rice is tender but firm.
Heat oil in iron skillet until hot. Add onion, garlic, scallion and pepper
and saute until lightly browned, turning frequently, 5 to 7 minutes. Add
rice to skillet and turn to coat with sauteed mixture. Sprinkle with herbs,
spices and seasoning. Stir. Cover tightly and place in preheated 450
degree oven for 5 minutes. Serve immediately.
Formatted on January 1, 1997 by Jamie Calton
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Oct 15, 1998
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