| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | Onions; chopped, up to 3 | |
| 2 | c | Raw rice |
| 1 | Chicken | |
| Seasonings and/or | ||
| 1 | Envelope dry onion soup mix; optional | |
| 1 | cn | Mushrooms; optional |
INSTRUCTIONS
Here is a simpler (and more easily kosher) version. I do not like cooking with the pareve cream alternatives! Spread chopped onion in bottom of roasting pan. Place whole chicken in the center. Pour raw rice around the chicken. (adjust quantity to feed your family) Season chicken with garlic, poultry seasoning, celery salt, pepper, paprika, etc. If you love garlic, you can also place several (or many!) whole cloves in with the rice. Pour about 3-1/2 cups water over rice. Bake, covered at 350 F. You may want to "peek" occasionally to be sure the rice is cooking nicely. If it absorbs all the water and looks too dry before the chicken is done, add more water - if too wet, leave lid off roaster for a few minutes. All of the chicken juices flavor the rice and it's delicious. You can also season with dry onion soup mix, and can also add a can of mushrooms along with the rice. Posted to JEWISH-FOOD digest by Hillel <hillel@sprint.ca> on Jun 21, 1998, converted by MM_Buster v2.0l.
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