Pheasant and rice - japan

Yield: 1 servings

Measure Ingredient
4 Pheasant breasts
1 cup Mushrooms-sliced
1 cup Green peas-cooked
3 cups Chicken broth
1 teaspoon Accent
2 cups Rice
1 teaspoon Salt

Cut the pheasant breasts in half inch cubes; marinate in the soy sauce one hour. Wash the rice, then add it to the chicken broth and let stand forty five minutes. Bring to a boil and add salt, accent, mushrooms and mix well. Arrange the pheasant on top. Cover and cook over low heat twenty minutes or until tender. Pour the peas on top.

Keywords: Soy sauce From

: Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:32) (159) Fido: Cooking

Similar recipes