https://roeblingtownmarket.iga.com/Recipes/Detail/4656/
Yield: 1 serving
3 | teaspoons | butter | |
|
|||
1/4 | cup | thinly sliced celery | |
|
|||
3 | tablespoons | onion, chopped | |
|
|||
1 | cup | chicken broth | |
|
|||
1 | medium carrot, halved and thinly sliced | ||
|
|||
1/3 | cup | long grain rice | |
|
|||
1/4 | teaspoon | salt | |
|
|||
Dash pepper | |||
|
|||
1/2 | cup | cubed cooked chicken | |
|
|||
1 | tablespoon | minced fresh parsley | |
|
In a small saucepan, saute celery and onion in butter. Add broth, carrot, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Stir in chicken and parsley. Cover and simmer 5-10 minutes longer or until the rice and vegetables are tender.
Please note that some ingredients and brands may not be available in every store.
https://roeblingtownmarket.iga.com/Recipes/Detail/4656/
Be the first to comment on this recipe!
Add a Comment Login