Gumbo-Style Rice

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Title: GUMBO-STYLE RICE
Categories: Grains, Usenet
Yield: 6 cups

2 c White rice, preferably
-converted
2 1/2 c Chicken stock, homemade
-or canned
1 1/2 t Onions, very finely
-chopped
1 1/2 t Celery, very finely
-chopped
1/8 t Garlic powder
1 1/2 t Green bell pepper,
-very finely chopped
1 1/2 t Butter (unsalted),
-melted
1/2 t Salt
1 pn White pepper
1 pn Cayenne
1 pn Black pepper

Preheat the oven to 350 degrees F. Combine all the ingredients in a
5x9 inch loaf pan. Seal the pan snugly with aluminum foil. Bake until
the rice is tender, about 1 hour and 10 minutes.

NOTES:

* 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.

* 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.

: Difficulty: easy.
: Time: 5 minutes preparation, 70 minutes cooking.
: Precision: measure the ingredients.

: Vicki O'Day
: Hewlett-Packard Laboratories, Palo Alto, CA
: hplabs!oday

: Copyright (C) 1986 USENET Community Trust

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