Gumbo-Style Rice
- 2 c White rice, preferably
- -converted
- 2 1/2 c Chicken stock, homemade
- -or canned
- 1 1/2 ts Onions, very finely
- -chopped
- 1 1/2 ts Celery, very finely
- -chopped
- 1/8 ts Garlic powder
- 1 1/2 ts Green bell pepper,
- -very finely chopped
- 1 1/2 ts Butter (unsalted),
- -melted
- 1/2 ts Salt
- 1 pn White pepper
- 1 pn Cayenne
- 1 pn 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
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
