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Categories:
Ins chicken broth chicken apple juice orange juice pineapple juice Ins slivered almonds butter bacon butter carrot butter lemon juice butter marmalade butter onions butter parsley
Viewed: 15 - Published at: 8 years agoIngredients
- Cook-Ins (Options)
- 2 cups chicken broth or 2 cups beef broth
- 2 cups chicken consomme, diluted as directed on can for the water
- 1 cup apple juice (for half of the water)
- 1 cup orange juice (for half of the water)
- 1 cup pineapple juice (for half of the water)
- Stir-Ins (Options-Per 2-3 cups hot cooked rice)
- 1/2 cup slivered almonds, browned in
- 2 tablespoons butter
- 4 slices bacon (diced crisply fried and drained)
- 1/4 cup browned butter (heated until light brown)
- 1/2 cup carrot, shredded, plus
- 2 tablespoons butter, melted
- 2 teaspoons lemon juice, plus
- 2 tablespoons butter, melted
- 1/4 cup marmalade, plus
- 2 tablespoons butter, melted
- 2 tablespoons onions, finely chopped, cooked in
- 2 tablespoons butter, until tender
- 2 tablespoons snipped parsley
Method
- Choose a cook-in or water (2 cups per cup of rice) and add with rice, salt (1 teaspoon per cup of rice) and butter or olive oil (2 tablespoons per cup of rice, unless adding a stir-in including butter).
- Cover and cook for 20 minutes (white rice) or 30 minutes for brown. Then add one of the stir-ins when finished cooking.
- If desired, freeze leftovers in freezer baggie for up to 6 months.
