Serves 6
2 1/2 cups Texan rice, washed
2 1/2 cups cold water
1 cup chicken stock
1 cup mixed garden herbs (chervil, cilantro and chives),
finely chopped
1 tbsp. butter, melted
Meanwhile, 45 minutes before the end of the pork cooking time,
add Texan rice, water, chicken stock, chervil, cilantro, chives
and butter to a non-stick pan. Bring to a boil and cook until
rice is bubbling.
Reduce heat and cover rice with a tight fitting lid. Steam gently
for 1/2 hour.
*DISCLAIMER:
Recipes posted are for informational, educational, and/or entertainment
purposes only. Please consult a health professional for any special dietary
needs. The ONLY guarantee (expressed or implied) made by the publisher
of A to Z Recipes is the following:
"The contents of this website and the A to Z Recipes newsletter, including
ALL recipes, will use disk space."
The services provided are free of charge and done in my spare time. If you choose,
you may make a donation to compensate me for the time and expenses incurred.
See the tab for donations or click link:
