| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Grains, Usenet |
6 |
Cups |
INGREDIENTS
| 2 |
c |
White rice, preferably |
|
|
converted |
| 2 1/2 |
c |
Chicken stock, homemade |
|
|
or canned |
| 1 1/2 |
t |
Onions, very finely |
|
|
chopped |
| 1 1/2 |
t |
Celery, very finely |
|
|
chopped |
| 1/8 |
t |
Garlic powder |
| 1 1/2 |
t |
Green bell pepper |
|
|
very finely chopped |
| 1 1/2 |
t |
Butter, unsalted |
|
|
melted |
| 1/2 |
t |
Salt |
| 1 |
pn |
White pepper |
| 1 |
pn |
Cayenne |
| 1 |
pn |
Black pepper |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Combine all the ingredients in a
5x9 inch loaf pan. Seal the pan snugly with aluminum foil. Bake until
the rice is tender, about 1 hour and 10 minutes. NOTES A basic
steamed rice for gumbo dishes -- If you are making the gumbo for
appetizer servings, make a 1/3 recipe. If you make this ahead, leave
out the bell peppers, since they sour quickly. You can use the rice
right away, or leave it in the oven to stay warm for a couple of
hours. If you save it longer than that, reheat in the top of a double
boiler or stir it in a skillet with a little butter. : Difficulty:
easy. : Time: 5 minutes preparation, 70 minutes cooking. :
Precision: measure the ingredients. : Vicki O'Day : Hewlett-Packard
Laboratories, Palo Alto, CA : hplabs!oday : Copyright (C) 1986 USENET
Community Trust From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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