“This goes together quickly. It does cook for an hour and it sets, melding for 2 hours. It's not a spur-of-the-minute dish but it's so good that you'll go out of your way to find special occasions as an excuse to fix it. I found it on a 3 x 5 card in one of my old cook books. It was writen in an unknown hand. I don't have the foggest idea where it came from but I saved it and for good reason. The cooking time includes 2 hours "sitting" time”
3hrs 30mins

Ingredients Nutrition


  1. In a heavy bottomed sauce pan bring Chicken Stock to a boil.
  2. Add Rice, cover, reduce heat and simmer for 50-60 minutes,'til tender.
  3. Drain and place in a non-reactive bowl.
  4. Mix all other ingredients, add to rice, fold well.
  5. Let stand at room temperature for 2 hours.
  6. May be reheated but it's great at room temperature and not at all bad chilled.
  7. A marvelous side dish for almost anything off of the grill, chicken, fish, pork, veal, what have you.
  8. Add a salad and a bottle of cellar temperature Chianti and a few friends to share with.

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