Français - Currently listing 2,459 recipes in 84 categories!
Latest Recipes
Vote for us on Google ---> |
1 cup uncooked long-grain rice
1/4 cup peanut oil or vegetable oil
1 large onion, chopped (1 cup)
1 cup chopped celery
4 envelopes instant chicken broth
or 4 chicken-bouillon cubes
1 teaspoon leaf rosemary, crumbled
4 cups water
1 cup bulgur wheat or wheat pilaf (from a 1-pound package)
Sauté rice, stirring constantly, in peanut oil or vegetable oil until toasty-golden in a large frying pan; remove with a slotted spoon and set aside. Stir onion and celery into drippings in pan; sauté just until soft.
Stir in chicken broth or bouillon cubes, rosemary and water; heat to boiling, crushing cubes, if using, with a spoon. Stir in bulgur wheat and browned rice; cover. Simmer, stirring once or twice, 1 hour, or until liquid is absorbed and wheat and rice are fluffy-tender.
This recipe currently has 0 pictures.
This recipe currently has 0 comments. Add your own comment in the right hand menu.
Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version
*Conversions*
Mesures liquides Mesures solides Température Cuisson au gaz
Rate this Recipe: Comment on this Recipe:
For spam prevention, enter code:
Code:
Other Recipes in this Category:
Dilled rice bake Rice verde Costa Rican Rice with Chicken Saffron rice bake Chinese Crab Rice
Recipe Cloud Tags:
Thank you, your comments will be reviewed shortly!