Gumbo-Style Rice Recipe
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Ingredients : Gumbo-Style Rice Recipe
2 cup white rice, preferably converted
2 1/2 cup chicken stock, homemade or canned
1 1/2 tsp onions, very finely chopped
1 1/2 tsp celery, very finely chopped
1/8 tsp garlic powder
1 1/2 tsp green bell pepper, very finely chop, ped
1 1/2 tsp butter (unsalted), melted
1/2 tsp salt
1 pinch white pepper
1 pinch cayenne
1 pinch black pepper
Preheat the oven to 350 degrees F. Combine all the ingredients in a
5x9 inch loaf pan. Seal the pan snugly with aluminum foil. Bake until
the rice is tender, about 1 hour and 10 minutes.
NOTES:
* A basic steamed rice for gumbo dishes -- If you are making the
gumbo for appetizer servings, make a 1/3 recipe. If you make this
ahead, leave out the bell peppers, since they sour quickly.
* You can use the rice right away, or leave it in the oven to stay
warm for a couple of hours. If you save it longer than that, reheat
in the top of a double boiler or stir it in a skillet with a little
butter.
: Difficulty: easy.
: Time: 5 minutes preparation, 70 minutes cooking.
: Precision: measure the ingredients.
: Vicki O'Day
: Hewlett-Packard Laboratories, Palo Alto, CA
: hplabs!oday
: Copyright (C) 1986 USENET Community Trust
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