Great side dish with Swedish Meatballs (recipe will follow later in the year), but I have made it for chicken piccata, chicken souvlaki, plain old pork chops, and it is delicious left-over. In college, I would make a double batch, freeze it for those days when I just didn't feel like cooking. Tell me what you think!
5 quart saucepan with tight-fitting lid
Knife, for chopping
4 Tbls of butter, divided in 2 Tbls each
1 small to medium onion, chopped and diced
2 stalks celery, quartered and chopped
1 cup of long-grain white rice, uncooked
1 package of Campbell's Soup Secrets 'Chicken Noodle' with Diced White Chicken Meat
2 1/2 cups of water
1/2 tsp kosher salt
1/2 tsp pepper
1/4 tsp sage
1/4 tsp thyme
1. Wash your hands.
2. Melt 2 Tbls of butter in 5-qt saucepan and saute onion and celery until translucent.
6. Stir frequently while browning kernels.
10. Simmer on LOW heat for 15 minutes, covered. Remove from heat and fluff with fork.
I served our rice pilaf last night with chicken piccata (recipe coming in the next weeks as well) and roasted brussel sprouts.
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