| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Wiold rice soaked for 2 |
| 3 |
sm |
Fennel bulbs chopped fine |
|
|
Hours in cold water and dra |
|
|
About 3 cup or celery and a |
|
|
Ined |
|
|
Nise |
|
|
Or parboil 10 minutes and d |
| 2 |
ts |
Fennel/anise seeds |
|
|
Rain |
| 1 |
ts |
Salt or to taste |
| 1 1/2 |
c |
Long grain rice |
|
cn |
4 cup chicken broth canned |
| 4 |
tb |
Butter/margarine |
|
|
Or from bouillon cubes |
| 1 |
c |
Chopped onion |
INSTRUCTIONS
In a medium saucepan, heat the butter until foamy, add the onion and cook 2
minutes until soft. DO not brown. Add the fennel and cook 2 minutes to
soften. Add the drained wil and white rice, fennel seeds, salt and chicken
stock. Stir well. Bring to a boil, reduce heat, cover pan and simmer 20
minutes before lifing lid. Fluff rice up from the bottom with a fork. If
any water remains in the pan, remove lid and cook over high heat a few
minutes to evaporate. Taste for adequate seasoning.
. Source: Fred's disks for Edna Cookbook MM by Cathy Svitek
Recipe By :
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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