2 cups uncooked rice
1/4 cup butter
6 bouillon cubes melted in 2 cups hot water
1 pinch of salt
3/4 cup each carrots, parsley, celery and green onions, chopped fine
1 (5 oz.) can water chestnuts, sliced thin
Cook rice in bouillon, salt and butter until liquid is absorbed. Then steam in a colander over boiling water until done. When rice is done, mix all the vegetables into hot rice and serve. Serves 6-8.
The recipe for this delicious and beautiful dish came from Sarah Baldwin.
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