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Categories:Viewed: 20 - Published at: 8 years ago
Ingredients
- Lemon
- White wine
- Green peas
- 1 bay leaf
- 1 cup shredded carrots, available in the produce section, or 1 large carrot, cut into matchsticks
- 2 celery ribs, chopped
- 3 tablespoons fresh thyme leaves (from 5 to 6 sprigs), chopped
- 1 quart chicken stock (6 cups total, including the 2 cups in the original recipe)
- 1/2 cup white rice (1 1/2 cups total, including the 1 cup in the original recipe)
Method
- Prepare according to the master recipe, #121, skipping the first step of cooking the rice and starting by sauteing the chicken and leeks as before.
- When you add the leeks, also add the bay leaf, carrots, celery, and thyme.
- Add all 6 cups of stock and bring the stoup to a boil.
- Stir in the 1 1/2 cups of rice and cook until the rice is just tender, 15 to 18 minutes.
- Stir in the parsley, adjust the salt and pepper, and serve.
- Leftovers will get really thick, and the rice will bloat.
- Add a combination of broth and water to reheat the stoup.
