| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Jewish |
Rice |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Long-grain rice; uncooked |
| 1 |
c |
Celery; chopped |
| 3/4 |
c |
Onion; chopped |
| 1/4 |
c |
Butter or margarine |
| 2 1/2 |
c |
Water |
| 1 |
pk |
Dry chicken noodle soup mix |
| 2 |
tb |
Parsley; fresh |
| 1/2 |
ts |
Thyme |
| 1/4 |
ts |
Rubbed sage |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Pimiento; optional |
INSTRUCTIONS
In a large skillet, cook the rice, celery and onion in butter, stirring
constantly, until rice is browned. Stir in the next six ingredients; bring
to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the
pimientos if desired. Remove from the heat and let stand, covered, for 10
minutes.
Source: Taste of Home Magazine; June/July 1995.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by on Jan 24, 1998.
Recipe by: Sue Klapper
Posted to JEWISH-FOOD digest by Lenore Gould <lenoreg@wwnet.com> on Oct 06,
1998, converted by MM_Buster v2.0l.
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