MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      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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