Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 c Chicken Stock -chopped
1/2 c Rice, Quick-Cooking 1 ts Salt
2 tb Lemon Juice 1/4 ts White Pepper -- ground
1 tb Fresh Parsley -- finely

In a large stockpot over high heat, bring the chicken stock to a
boil. Add the rice; reduce the heat to a simmer and cook, covered,
for 15 mins, or until the rice is tender. Add the remaining
ingredients and cook 2 mins. longer. Serve hot. Makes 4 1/2 cups.

Recipe By : Enola Prudhomme's Low-Fat Favorites-ISBN 0-688-11894-1

From: Dan Klepach Date: 09-10-95 (23:24) (159)
Fido: Cooking

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