Yield: 1 Servings
Measure | Ingredient |
---|---|
2 packs | Long-grain & wild rice |
\N \N | (6 oz. each) |
6 tablespoons | Butter or margarine |
4½ cup | Water |
3 cups | Chopped celery |
1 large | Onion chopped |
7 ounces | (1 jar) Pimento-stuffed |
\N \N | Olives, drained & sliced |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
1. Prepare rice mix with 2 tablespoons of the butter or margarine and the 4
½ cups water, following label directions.
2. Saut celery and onion in remaining butter until soft in a large frying pan; lightly stir in rice mixture, olives, salt, and pepper.
Makes approximately 10 cups or enough to stuff a 12-pound bird.
Source: Family Circle Illustrated Library of Cooking.
Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.