| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Ham, Pork | 6 | Servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 2 | lg | Onions; coarsely chopped |
| 1 1/2 | c | Uncooked; converted rice |
| 2 | Ribs celery; sliced | |
| 1 | lg | Carrot; coarsely chopped |
| 2 | bn | Scallions; cut into 1/2 inch slices |
| 3 | Cloves garlic;, minced | |
| 1 | tb | Fresh chopped thyme OR 1 tsp. dried |
| 1/2 | ts | Red pepper flakes |
| 3 1/2 | c | Chicken broth |
| 1 1/4 | lb | Smoked ham; cut into thin strips |
| 1 | Box (10oz) frozen green peas | |
| 1/4 | c | Chopped parsley |
INSTRUCTIONS
Heat oil in heavy saucepot over medium heat. Add onions, cook, stirring, 8-10 minutes until well-browned. Add rice, celery, carrots, scallions, garlic, thyme and red pepper flakes. Cook 2 minutes. Add chicken broth. Bring to a boil; reduce heat to low. Cover and simmer 15 minutes. Add ham and peas; cover and cook 5 minutes until liquid is absorbed and rice is tender. Stir in parsley. Typed by "Essie" Ethel R. Snyder <essie49@juno.com> Date October 19, 1997 Recipe by: First for women magazine -- April 22, 1996 Posted to MC-Recipe Digest V1 #853 by essie49@juno.com (Ethel R Snyder) on Oct 19, 1997
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