| 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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