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1995-09-26
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From: Kenneth Herron <kherron@ms.uky.edu>
Newsgroups: rec.food.recipes
Subject: Armenian Rice
Message-ID: <b?{c8twVd@ms.uky.edu>
Date: Sun, 22 May 1994 20:18:04 -0400 (EDT)
I have two versions of this recipe. One version is from the USENET
cookbook and was submitted by Andrew L. Duane. The other is from
_Great Recipes for Good Health_ by Reader's Digest, who just calls
it "Noodles and Rice." The cooking instructions are virtually the
same; only the ingredient lists differ.
USENET Cookbook Version
4 tbsp. butter or margarine
1 cup uncooked rice
2 oz. uncooked thin egg noodles (a handful or two)
2 cups chicken stock.
basil to taste
Great Recipes Version
1 tbsp. unsalted margarine
1/3 cup uncooked thin egg noodles
1/2 cup uncooked long-grain rice
1 1/4 cups low-sodium chicken broth
1/8 tsp. black pepper
In a medium-sized saucepan melt the butter or margarine. When bubbly,
add the egg noodles and stir until browned, about 2 minutes. Add the
rice and cook about 3 more minutes.
Add the chicken stock/broth and spice and bring to a boil. Reduce to a
simmer and cover. Cook for 20-30 minutes until rice is done, stirring
occasionally. Allow to sit for a few minutes before serving. Serves
four.
_Great Recipes_ gives this nutritional info for its version:
332 calories
6 g total fat
2 g saturated fat
4 mg cholesterol
128 mg sodium
--
Kenneth Herron kherron@ms.uky.edu
University of Kentucky +1 606 257 1429
Dept. of Mathematics "If you ever drop your keys
in a river of molten lava, let 'em go because, man, they're gone."