Yield: 2 Servings
|⅓ cup||Chicken stock - made without salt or fat|
|⅓ cup||Green onion - chopped pinch freshly ground black pepper|
|⅓ cup||Rice - white, uncooked|
PREPARATION: Bring the stock to a boil with the green onion and pepper. Add the rice; turn down to a simmer and cover; cook for 20 minutes.
NOTE: If you want drier rice, remove the cover at 20 minutes and heat just a minute or so longer.
VARIATIONS: Rice made with fish stock (see recipe page 89) can be served with fish, beef-stock rich with beef. If you begin adding more vegetables, you will end up with a jambalaya instead of a side course of Country Rice.
Calories 115.0 Protein 234.0 g Carbohydrates 25½ g Dietary Fiber 0.783 g Fat-Total .147 g Fat-Saturated .037 g Fat-Mono .036 g Cholesterol 0.0 mg Calcium 18.7 mg Iron 1.22 mg Sodium 3.93 mg Source: Louisiana Light/Roy Guste, Jr. From: Michelle Bass Date: 29 Jan 94