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HERBED WILD RICE WITH BROWN RICE
3
1
1
2
2
1
1
3
cups
Defatted Chicken Stock
Wild Rice
Long-Grain Brown Rice
Minced Green Onions
Cloves Garlic, minced or crushed
Soy Sauce
/2 cup
/2 cup
tbsp
tsp
tsp ea. Thyme, Marjoram, and Basil
Bay Leaves
Dash:
Cayenne Pepper
1.
In a medium saucepan, bring 1/4 cup of the stock to a boil. Add the
rice, green onions, garlic, and soy sauce and stir-fry for 2-3 minutes
until the vegetables are soft.
2
.
.
Add the remaining stock and seasonings, bring to a boil, reduce heat
to low, cover, and cook for 1 hour until the rice is tender.
3
Discard the bay leaves and continue to cook uncovered until any re-
maining liquid has evaporated. Fluff lightly with a fork and serve.
Makes 4 to 6 servings.
5
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