Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter or margarine |
| ⅓ cup | Chopped celery |
| ⅓ cup | Chopped onion |
| 1 \N | Clove garlic; minced |
| 1 can | (6.5-oz) chopped clams |
| \N \N | Water |
| 1 cup | \"Hinode\" rice |
| 1 teaspoon | Salt |
| ½ teaspoon | Dill; crushed |
Melt butter in medium saucepan. Add celery, onion and garlic. Cook until tender. Drain clams, reserving liquid. Add water to measure 1-½ cups liquid total. Stir liquid, rice, salt and dill into saucepan. Bring to a rolling boil. Reduce heat to LOW, stir in clams. Cover and simmer 12-15 minutes, or until all liquid is absorbed. Remove from heat (do not stir rice). Let stand, covered, 10 minutes. Fluff with fork and serve. Makes 4-6 servings.
NOTE: For a main course, use 2 cans of clams.
HINODE CALROSE RICE
RGA PRODUCTS, INC
SACRAMENTO, CA 95812-0958
Downloaded from Glen's MM Recipe Archive, .