| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Canadian | Soups, Poultry etc | 6 | Servings |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 2 | c | Leeks, sliced |
| 2 | Chicken breasts, cubed boneless, skinless | |
| 6 | c | Chicken stock |
| 3/4 | c | Long-grain rice |
| 1 | 2-inch strip lemon peel | |
| 1 | Bay leaf | |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | Fresh parsley, chopped |
INSTRUCTIONS
If the soup is to be made ahead, add the rice just before serving to prevent it from overcooking. In saucepan, heat vegetable oil over medium heat; cook leeks, covered, for about 5 minutes or until softened. Add chicken; cook over medium-high heat, stirring, for about 4 minutes or until chicken in no longer pink inside. Stir in stock, rice, lemon peel and bay leaf. Bring to boil; reduce heat and simmer for about 20 minutes or until rice is tender. Discard lemon peel and bay leaf. Stir in salt and pepper. Sprinkle with parsley. 6 servings for $8.38 CDN [Mar/95] Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones" [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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