Pheasant and rice - japan
1 servings
Ingredients
| Quantity | 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 |
Directions
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