|
|
|
|
for Dinner
4 servings
Time to prepare: 15 minutes
Difficulty: Easy
Ingredients |
1/2 cup long-grain rice
2 Tbs. butter or margarine
1 small onion chopped
1/4 cup minced green pepper
2 Tbs. chopped celery
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. paprika
1/8 tsp. nutmeg
1 cup chicken, beef stock or water
sliced green olives and sliced green or red peppers for garnish
|
Directions |
Measure rice. Set aside.
Heat butter in heavy saucepan with tight-fitting lid. Add onion, green pepper, celery and garlic. Saute for 1 minute over low heat. Add rice and increase heat to high. Stir and cook for 1 to 2 minutes until rice appears translucent.
Add salt, paprika, nutmeg and stock or water. Stir. Cover. Reduce heat to low and cook for 20 to 25 minutes without lifting the lid. Remove lid and fluff the rice with a fork.
Serve on a platter garnished with green olives and papper slices. OR, pack into 4 oiled small timbale moldes, sald moldss or custard cups. Let stand 1 minute, then invert onto serving plate.
|
Notes |
| Good served with meat or poultry dishes, veal or beef stew |
|
Comments |
|
No comments for this recipe were posted.
|
|
|
