| 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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