Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter Salt to taste
4 lg Shallots, minced 3/4 c Flat-leaf parsley, minced
1 sm Green bell pepper, minced 1/4 c Cilantro, minced
1 lg Garlic clove(s), minced 1/4 ts Cayenne
1 c Raw long-grain brown rice 12 Chinese snow pea pods
2 1/2 c Boiling chicken stock -blanched for 30 seconds

In a 5-qt. Dutch oven, melt the butter over medium heat and saut? the
shallots, green pepper and garlic, stirring, for 3-4 minutes. Add the
rice and stir to coat the grains and continue to saut? for another
minute or until the vegetables are wilted but not browned. Add the
boiling chicken stock and the salt, and return to a boil. Lower the
heat, cover and cook for 35-45 minutes or until the rice is tender
and almost all the liquid is absorbed. Stir in the parsley, cilantro
and cayenne, using a fork to fluff the rice.

Return to the stove, cover and simmer for 2-3 minutes more. Remove
from the heat and let stand for 10 minutes. Mound the rice on a
platter and place the snow peas around the mound like the spokes of a
wheel. Serve hot.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 189
Submitted By DIANE LAZARUS On 10-17-95

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