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CHICKEN, RICE AND VEGETABLE CASSEROLE
Ingredients
1
1
1
8
1
1
1
1
1
5
- 3/4 lb
- 1/2 c.
Organically Grown Chicken
Long grain Brown Rice
Large Onion
Cloves of Garlic
Bell Pepper(red or green)
Mushrooms
Bunch of Small Green Onions
Fresh Peas (may use frozen peas)
Bunch of Parsley or Cilantro (Coriander)
Medium Tomatoes
lb.
c.
/2
1.
Remove skin from chicken and cut up into small pieces. Place in 2
quarts. spring water and simmer until tender. When done remove fat
from stock and set aside.
2
.
.
Sauté onions, garlic, bell pepper and mushrooms in a little chicken fat
&
stock.
3
Combine all other ingredients and add 4-1/2 cups of defatted chicken
stock, cover and cook at lowest heat possible until the liquid is ab-
sorbed. You can spice for your taste with home- made salsa, or any
other spice of your choice except black or white pepper. This does
not need salt.
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