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.

Ingredients

(makes 6 cups)

2 cups white rice, preferably converted
2 1/2 cups chicken stock, homemade or canned
1 1/2 Tbsp onions, very finely chopped
1 1/2 Tbsp celery, very finely chopped
1 1/2 Tbsp green bell pepper, very finely chopped.
1 1/2 Tbsp unsalted butter, melted
1/2 tsp salt
1/8 tsp garlic powder
pinch white pepper, cayenne and black pepper

Procedure

Preheat the oven to
Combine all the ingredients in a 5 x 9inch loaf pan. Seal the pan snugly with aluminum foil. Bake until the rice is tender, about 1 hour and 10 minutes.

Notes

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.

Rating

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

Contributor

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

Recipe last modified: 26 Feb 86

Original header

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: reid@glacier.ARPA

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