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From: oday@hplabs (Vicki O'Day)
Newsgroups: mod.recipes
Subject: RECIPE: Gumbo-style rice
Date: 21 Mar 86 05:33:56 GMT
Organization: Hewlett-Packard Labs, Palo Alto CA
Approved:
[email protected]
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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" "makes 1.75 l"
IG "2 cups" "white rice," "500 g"
preferably converted
IG "2\(12 cups" "chicken stock," "750 ml"
homemade or canned
IG "1\(12 Tbsp" "onions," "15 g"
very finely chopped
IG "1\(12 Tbsp" "celery," "15 g"
very finely chopped
IG "1\(12 Tbsp" "green bell pepper," "10 g"
very finely chopped.
IG "1\(12 Tbsp" "unsalted butter," "20 g"
melted
IG "\(12 tsp" "salt" "2.5 ml"
IG "1/8 tsp" "garlic powder" "0.5 ml"
IG "pinch" "white pepper, cayenne and black pepper"
PH
SK 1
Preheat the oven to
TE 350 175 .
SK 2
Combine all the ingredients in a
AB "5\(mu9inch" "12\(mu22cm"
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
