“From my collection of handwritten recipes 1964.”
READY IN:
1hr 15mins
SERVES:
4-6
YIELD:
1 pot of rice
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, saute celery, onions and garlic in butter until tender-crisp, about 5 minutes. Add remaining ingredients and bring to a boill, stirring to dissolve bouillon. Cover and steam over low heat without stirring, 50 minutes or until rice is tender and liquid is absorbed. Let stand covered 10 minutes before serving. Fluff rice lightly with fork.

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