*  Exported from  MasterCook II  *
 
                          Mary Clark’s Perlow Rice
 
 Recipe By     : Mary Clark--“Soulfood”, Palm Beach Post, 10/17/97
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Casseroles                       Chicken
                 Rice & Grains                    To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Whole         Baking Chicken -- save gizzard
                         Salt And Pepper -- to taste
    1 1/2  C             Uncooked Rice
                         Chicken Broth
                         Onion And Celery -- to taste (optional)
 
    Bake the chicken with seasonings, at 350° until done, about 
 1½ hrs.  Remove from oven; save pan drippings, and cool chicken.
    Meanwhile, on top of stove, boil gizzard and other parts in enought
 water to cover.  Remove, saving liquid.
    When cool enought to handle, remove lmeat from baked chicken; chop up
 about 1/3 of meat, as well as gizzards.  Reserve remainder of chicken to
 serve with dinner.
    Wash rice well.  I large pot, cook rice with 3½ cups liquid, using pan
 dripping, cooking liquid from gizzards and enouth chicken broth to make 3½
 cups.
    When rice is nearly done, stir in chopped chicken and gizzards and
 continue cooking, until rice is completely done.  If desired, onion and
 celery can be stirred in at this point.
 
 “Soulfood”, Palm Beach Post, 10/17/97
 
 billspa@icanect.net
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving