Difference between revisions of "Chung Estate Lemon Rice"
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* 2 tablespoons chopped fresh [[parsley]] | * 2 tablespoons chopped fresh [[parsley]] | ||
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# Combine [[rice]], [[butter]], [[garlic]], [[lemon peel]], [[pepper]] and broth in 3 quart saucepan then bring to a boil stirring once or twice. | # 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. | # Reduce heat then cover and simmer 15 minutes. | ||
Latest revision as of 10:02, 15 July 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
Procedures
- 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.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
