| |
|
What You Need:
(To Serve: 8 to 10)
|
|
|
|
1½ sticks (6 ounces) butter or margarine
½ cup minced onion
1 tablespoon dried dill, or ½ cup minced fresh dill
Two 10-ounce packages frozen artichoke hearts, thawed
2 cups raw converted rice
5 cups chicken stock
One 8-ounce can tomato sauce
Salt and pepper to taste
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Melt 4 tablespoons butter in a deep pot. Add onion, dried dill, and artichokes and brown. (If fresh dill is used, add before the browned butter.)
|
2. Add rice and saute until opaque, about 2 minutes. In a saucepan bring the chicken stock and tomato sauce to a boil and add to rice and artichokes.
|
3. Cover and simmer over low heat for 20 minutes, or until liquid has been absorbed. Brown remaining 8 tablespoons butter, pour over rice mixture, and season with salt and pepper. Stir to blend.
|
4. Remove from heat and let stand for 5 minutes before serving.
|
|
|
|
|
