Title: Gumbo-Style Rice
Categories: Grain Blank
Yield: 6 Cups

2	c	White rice, preferably converted
2 1/2	c	Chicken stock, homemade or canned
1 1/2	ts	Onions, very finely chopped
1 1/2	ts	Celery, very finely chopped
1/8	ts	Garlic powder
1 1/2	ts	Green bell pepper, very finely chopped
1 1/2	ts	Butter (unsalted), melted
1/2	ts	Salt
1	pn	White pepper
1	pn	Cayenne
1	pn	Black pepper

Preheat the oven to 350 degrees F. Combine all the ingredients in a 5x9 inch loaf pan. Seal the pan snugly with aluminum foil. Bake until the rice is tender, about 1 hour and 10 minutes.

NOTES:

* 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.

* 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.

: Difficulty: easy. : Time: 5 minutes preparation, 70 minutes cooking. : Precision: measure the ingredients.

: Vicki O'Day : Hewlett-Packard Laboratories, Palo Alto, CA : hplabs!oday

: Copyright (C) 1986 USENET Community Trust

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