| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Rice |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1/3 |
c |
Chopped celery |
| 1/3 |
c |
Chopped onion |
| 1 |
|
Clove garlic; minced |
| 1 |
cn |
(6.5-oz) chopped clams |
|
|
Water |
| 1 |
c |
"Hinode" rice |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Dill; crushed |
INSTRUCTIONS
Melt butter in medium saucepan. Add celery, onion and garlic. Cook until
tender. Drain clams, reserving liquid. Add water to measure 1-1/2 cups
liquid total. Stir liquid, rice, salt and dill into saucepan. Bring to a
rolling boil. Reduce heat to LOW, stir in clams. Cover and simmer 12-15
minutes, or until all liquid is absorbed. Remove from heat (do not stir
rice). Let stand, covered, 10 minutes. Fluff with fork and serve. Makes 4-6
servings.
NOTE: For a main course, use 2 cans of clams.
HINODE CALROSE RICE
RGA PRODUCTS, INC
SACRAMENTO, CA 95812-0958
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