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  Gumbo-Style Rice
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 177
Ingredients:
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 chopped
1 1/2 tsp Butter (unsalted), melted
1/2 tsp Salt
1 pinch White pepper
1 pinch Cayenne
1 pinch Black pepper
Instructions:
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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