Canary Rice Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
1: Lemon,
1/2 tsp: Ground dried turmeric,
1 tsp: Butter or olive oil,
2 cup: Homemade chicken stock or,
1 cup: Long-grain white rice,
-- water,
Directions:
Grate the rind and squeeze the juice of the lemon.
Over low heat, melt the butter or oil in a skillet or broad saucepan.
Stir in the rice and turmeric and saute until the rice grains appear
transparent around the edges. Add the stock or water, lemon rind and
juice, and cover the pan. Over high heat, bring the liquid to a boil.
Reduce the heat to very low and steam the rice 15 to 20 minutes, or
until tender.
Serve immediately, using a fork to lift the rice from the pan.
Yield: 2 to 4 servings.
Carlson writes: "Turmeric and lemon suffuse this rice dish with
brilliant color and delicate flavor."
From Cornelia Carlsons "Ancient, Pungent Turmeric" article in "The
Herb Companion." Oct./Nov. 1994, Vol. 7, No. 1. Pg. 44. Posted by
Cathy Harned.
From: Cathy Harned Date: 09-26-94
Source from luhu.jp
Over low heat, melt the butter or oil in a skillet or broad saucepan.
Stir in the rice and turmeric and saute until the rice grains appear
transparent around the edges. Add the stock or water, lemon rind and
juice, and cover the pan. Over high heat, bring the liquid to a boil.
Reduce the heat to very low and steam the rice 15 to 20 minutes, or
until tender.
Serve immediately, using a fork to lift the rice from the pan.
Yield: 2 to 4 servings.
Carlson writes: "Turmeric and lemon suffuse this rice dish with
brilliant color and delicate flavor."
From Cornelia Carlsons "Ancient, Pungent Turmeric" article in "The
Herb Companion." Oct./Nov. 1994, Vol. 7, No. 1. Pg. 44. Posted by
Cathy Harned.
From: Cathy Harned Date: 09-26-94
Source from luhu.jp