| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rice, Rice cooker |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Fresh Dill; Basil Or Chives, minced |
| 2 |
tb |
Butter Or Olive Oil |
| 1 |
c |
Uncooked Rice |
| 2 |
c |
Chicken Broth |
|
|
Salt; to taste |
INSTRUCTIONS
Warm dill in butter or olive oil for 1 minute. Combine dill mixture with
rice and chicken broth in steaming pan; season to taste. Cover and steam
until rice is done, about 20 minutes. Fluff rice with fork before serving.
Variation: Mix herbs, butter, rice and water together in steaming pan
instead of warming herbs in butter or olive oil first.
NOTES : Fresh herbs add a delicate flavoring to steamed rice. Do not
substitute dried herbs. The flavor will not be as good.
Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre
Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland
<kirkland@gj.net> on Jan 04, 1998
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