syrian chicken and rice
- Categories
- Poultry
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| PATTI - VDRJ67A----- | |
| 1½ pounds | Ground beef -- sirloin or |
| Roud | |
| 1 cup | Rice |
| 2 cups | Chicken broth |
| ½ cup | Burgandy wine |
| 1 cup | Chicken; cooked -- diced |
| 1½ teaspoon | Allspice |
| 1½ teaspoon | Cinnamon |
| ½ teaspoon | Nutmeg |
| Salt and pepper to taste | |
| ½ cup | Pine nuts -- toasted -OR- |
| Walnuts -- chopped |
Brown beef and drain all fat. Add rice, broth, wine, allspice, nutmeg, cinnamon, salt and pepper. Simmer 20 minutes or until rice is done. Add nuts and cooked chicken. Stir and simmer 5 minutes or until chicken is heated. Can be frozen.
Recipe By :
From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (
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