"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Meredith's Rice Recipe

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This recipe for Meredith's Rice, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Meredith Parsons
Added: Friday, August 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup enriched long grain white rice
1 tbsp. olive oil
1/4 cup julienne carrots
1/4 cup chopped onion
2 cups water.

Directions:
Directions:
Heat olive oil in a medium skillet. Lightly brown the rice, carrots and onion. Pour in the water, cover and simmer without lifting the lid for about 20 minutes. Check to see if rice is tender. If not, add a bit of water, if needed, and cook a little longer.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This dresses up plain white rice and makes a really nice side dish.

 

 

 

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