Subject: RECIPE: Gumbo-style rice
From: oday@hplabs (Vicki O'Day)
Date: 21 Mar 86 05:33:56 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE RICE-GUMBO B "26 Feb 86" 1986
.RZ "GUMBO-STYLE RICE" "A basic steamed rice for gumbo dishes"
If you are making the gumbo
for appetizer servings, make a 1/3 recipe.  If you make this ahead,
leave out the bell peppers, since they sour quickly.
.IH "makes 6 cups" "makes 1.75 l"
.IG "2 cups" "white rice," "500 g"
preferably converted
.IG "2\(12 cups" "chicken stock," "750 ml"
homemade or canned
.IG "1\(12 Tbsp" "onions," "15 g"
very finely chopped
.IG "1\(12 Tbsp" "celery," "15 g"
very finely chopped
.IG "1\(12 Tbsp" "green bell pepper," "10 g"
very finely chopped.
.IG "1\(12 Tbsp" "unsalted butter," "20 g"
melted
.IG "\(12 tsp" "salt" "2.5 ml"
.IG "1/8 tsp" "garlic powder" "0.5 ml"
.IG "pinch" "white pepper, cayenne and black pepper"
.PH
.SK 1
Preheat the oven to
.TE 350 175 .
.SK 2
Combine all the ingredients in a
.AB "5\(mu9inch" "12\(mu22cm"
loaf pan. Seal the pan snugly with aluminum foil.  Bake until
the rice is tender, about 1 hour and 10 minutes.
.NX
You can use the rice right away, or leave it in the
oven to stay warm for a couple of hours.  If you save
it longer than that, reheat in the top of a double boiler
or stir it in a skillet with a little butter.
.SH RATING
.I Difficulty:
easy.
.I Time:
5 minutes preparation, 70 minutes cooking.
.I Precision:
measure the ingredients.
.WR
Vicki O'Day
Hewlett-Packard Laboratories, Palo Alto, CA
hplabs!oday