Difference between revisions of "Chung Estate Lemon Rice"
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
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[[Category:Lemon peel Recipes]] | [[Category:Lemon peel Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Revision as of 11:47, 6 April 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Chung Estate in Arlington, Texas in 1987. From "Catsrecipes Y-Group"[1]
Ingredients
- 1 cup uncooked rice
- 1 teaspoon butter
- 1 clove garlic minced
- 1 teaspoon grated lemon peel
- ¼ teaspoon ground black pepper
- 2 cups chicken broth
- 2 tablespoons chopped fresh parsley
Directions
- Combine rice, butter, garlic, lemon peel, pepper and broth in 3 quart saucepan then bring to a boil stirring once or twice.
- Reduce heat then cover and simmer 15 minutes.
- Stir in parsley and serve.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
