| 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 |
ts |
Onions, very finely chopped |
| 1 1/2 |
ts |
Celery, very finely chopped |
| 1/8 |
ts |
Garlic powder |
| 1 1/2 |
ts |
Green bell pepper, very finely chopped |
| 1 1/2 |
ts |
Butter (unsalted), melted |
| 1/2 |
ts |
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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