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* 1/4 teaspoon ground black pepper
 
* 1/4 teaspoon ground black pepper
 
* 1 pound peeled and deveined shrimp
 
* 1 pound peeled and deveined shrimp
  +
* 3 cups hot cooked rice
 
* grated Parmesan cheese (optional)
 
* 1/2 teaspoon salt
 
* 1/8 teaspoon ground white pepper
 
* 1/4 teaspoon ground nutmeg
 
* 1 cup shredded Swiss cheese, divided
 
* 1/4 cup dry white wine
 
* 1/4 teaspoon ground white pepper
 
 
 
 
===Directions===
 
===Directions===
Combine rice, butter, salt, onion powder, saffron and broth in heavy 3-quart saucepan with tight-fitting lid. Bring to a boil; stir once or twice. Lower heat to simmer. Cover pan and cook 15 minutes or until rice is tender and liquid is absorbed.
+
#Combine rice, butter, salt, onion powder, saffron and broth in heavy 3-quart saucepan with tight-fitting lid.
  +
#Bring to a boil; stir once or twice. Lower heat to simmer. Cover pan and cook 15 minutes or until rice is tender and liquid is absorbed.
 
   
 
[[Category:American Recipes]]
===Other Links===
 
==See also==
 
[[Category: American]]
 
 
[[Category:Side Dish]]
 
[[Category:Side Dish]]
 
[[Category:Recipes]]
 
[[Category:Recipes]]

Revision as of 11:05, 7 May 2006

Description

Makes 6 servings.

Ingredients

  • 1 cup uncooked rice
  • 1 tablespoon butter or margarine
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • pinch saffron*
  • 2 cups chicken broth
  • 1 teaspoon oregano
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon ground black pepper
  • 1 pound peeled and deveined shrimp


Directions

  1. Combine rice, butter, salt, onion powder, saffron and broth in heavy 3-quart saucepan with tight-fitting lid.
  2. Bring to a boil; stir once or twice. Lower heat to simmer. Cover pan and cook 15 minutes or until rice is tender and liquid is absorbed.