|2 tablespoons||Butter or margarine|
|⅓ cup||Chopped celery|
|⅓ cup||Chopped onion|
|1||Clove garlic; minced|
|1 can||(6.5-oz) chopped clams|
|1 cup||"Hinode" rice|
|½ teaspoon||Dill; crushed|
Melt butter in medium saucepan. Add celery, onion and garlic. Cook until tender. Drain clams, reserving liquid. Add water to measure 1-½ cups liquid total. Stir liquid, rice, salt and dill into saucepan. Bring to a rolling boil. Reduce heat to LOW, stir in clams. Cover and simmer 12-15 minutes, or until all liquid is absorbed. Remove from heat (do not stir rice). Let stand, covered, 10 minutes. Fluff with fork and serve. Makes 4-6 servings.
NOTE: For a main course, use 2 cans of clams.
HINODE CALROSE RICE
RGA PRODUCTS, INC
SACRAMENTO, CA 95812-0958
Downloaded from Glen's MM Recipe Archive, .
Random recipe of the day