"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hungarian Chicken Rice Recipe

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This recipe for Hungarian Chicken Rice, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Ratka
Added: Sunday, September 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1lb. white rice
3 - 4 cans chicken broth
4 chicken bouillon cubes
1 tsp. salt
Few dashes of pepper
Few dashes of poultry seasoning
1 medium onion
1 stick of butter
1 Tbs. parsley flakes

Directions:
Directions:
Melt stick of butter in pot on medium heat. Add diced onion. Saute about a minute then add rice, 2 cans chicken broth, bouillion cubes, salt, pepper, poultry seasoning and parsley flakes. Stir and cover with lid. Simmer on low-medium for about 1 hour. Stir and add 1 more can of chicken broth. Cook for about 30 more minutes. As rice cooks, you may need to add another can of broth depending if rice looks dry.

 

 

 

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