|From the stovetop and easy to make.
3/4 cup of rice (mix 75% white rice & 25% wild rice)
1 14.5-ounce can of chicken broth (1-3/4 cups)
Enough shedded carrot to add color
(short pieces, shredded over the carrot end)
Salt and pepper to taste
Start the broth heating in a saucepan.
Add the rice and shredded carrot. Bring the saucepan to a bubbling simmer,
and cook until most of the liquid is evaporated (about 15 minutes), stirring
often to avoid sticking.
Salt and pepper to taste.
|The Main Courses Chef presents ...
at The Fatted Café