| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Russian |
Russian, Ethnic, Soups, Sidedish |
4 |
Servings |
INGREDIENTS
| 1 |
|
Lemon lg |
| 1/4 |
c |
Rice, uncooked |
| 4 1/2 |
c |
Chicken broth, clear |
| 2 |
tb |
Butter <real not margerine> |
| 1 |
tb |
Parsley fresh and chopped |
| 4 |
|
Lemon thin slices |
| 1/2 |
c |
Cream, heavy |
INSTRUCTIONS
Cook the rice and the butter together in medium saucepan with 1/2 cup of
the chicken broth for 20 -25 minutes. Stir in the remainingb broth and
bring to just the boiling point. Stir in the cream, lemon rinf, and the
lemon juice. Mix well and serve hot. Garnish with the parsley and a slice
of lemon.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“We simply prepare ourselves. God fills us.”