oday@hplabs (Vicki O'Day) (03/21/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE RICE-GUMBO B "26 Feb 86" 1986 .RZ "GUMBO-STYLE RICE" "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. .IH "makes 6 cups" .IG "2 cups" "white rice," preferably converted .IG "2\(12 cups" "chicken stock," homemade or canned .IG "1\(12 Tbsp" "onions," very finely chopped .IG "1\(12 Tbsp" "celery," very finely chopped .IG "1\(12 Tbsp" "green bell pepper," very finely chopped. .IG "1\(12 Tbsp" "unsalted butter," melted .IG "\(12 tsp" "salt" .IG "1/8 tsp" "garlic powder" .IG "pinch" "white pepper, cayenne and black pepper" .PH .SK 1 Preheat the oven to 350\(deF. .SK 2 Combine all the ingredients in a 5\(mu9 inch loaf pan. Seal the pan snugly with aluminum foil. Bake until the rice is tender, about 1 hour and 10 minutes. .NX 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. .SH RATING .I Difficulty: easy. .I Time: 5 minutes preparation, 70 minutes cooking. .I Precision: measure the ingredients. .WR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto, CA hplabs!oday