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1 small onion, chopped (about 1/4 cup) 1 small clove of garlic, finely chopped 1/4 cup of butter 1 cup of uncooked regular rice 2 cups of water 2 teaspoons...





1 small onion, chopped (about 1/4 cup)

1 small clove of garlic, finely chopped

1/4 cup of butter

1 cup of uncooked regular rice

2 cups of water

2 teaspoons of dry instant chicken bouillon

2 teaspoons of finely shredded lemon peel

1/2 teaspoon of salt

1/4 teaspoon of dry mustard

1/8 teaspoon of red pepper sauce

2 medium stalks of celery, sliced

2 tablespoons of snipped parsley

Combine the onion, garlic, and the butter in a 3-quart saucepan and cook until the onion is tender.

Stir in the remaining ingredients except the parsley. Heat to boiling, stirring once or twice. Reduce

the head and cover and simmer for 14 minutes without lifting the cover or stirring. Remove the pan

from the heat and stir in the parsley lightly with a fork. Cover and let steam for 5 to 10 minutes.

 

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