| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Casserole | 6 | Servings | |
INGREDIENTS
| 1 | Roasted duckling | |
| 1 | c | Uncooked regular rice |
| 3 | tb | Vegetable oil |
| 1 | c | Chopped celery |
| 4 | c | Broth (from duck giblet broth) |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | c | Cut-up dried apricots |
INSTRUCTIONS
Date: Sat, 20 Apr 1996 10:09:55 -7 From: arlenes@holly.ColoState.EDU 1. Remove skin from duckling; srip meat from frame, then dice. (There should be 3 cups). Set aside for step 4. 2. Saute rice in vegetable oil in a large frying pan, stirring often, just until golden; add celery and saute 5 minutes longer. 3. Stir in broth, salt, and pepper; heat to boiling. 4. Spoon into 8-cup baking dish, stir in duckling and apricots; cover. 5. Bake in moderate oven until rice is tender and liquid is absorbed. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #112 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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