MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: GUMBO-STYLE RICE
  Categories: Grains, Usenet
       Yield: 6 cups
  
       2 c  White rice, preferably
            -converted
   2 1/2 c  Chicken stock, homemade
            -or canned
   1 1/2 t  Onions, very finely
            -chopped
   1 1/2 t  Celery, very finely
            -chopped
     1/8 t  Garlic powder
   1 1/2 t  Green bell pepper,
            -very finely chopped
   1 1/2 t  Butter (unsalted),
            -melted
     1/2 t  Salt
       1 pn White pepper
       1 pn Cayenne
       1 pn Black pepper
  
   Preheat the oven to 350 degrees F.  Combine all the ingredients in a
   5x9 inch loaf pan. Seal the pan snugly with aluminum foil. Bake until
   the rice is tender, about 1 hour and 10 minutes.
   
   NOTES:
   
   *  A basic steamed rice for gumbo dishes -- If you are making the
   gumbo for appetizer servings, make a 1/3 recipe.  If you make this
   ahead, leave out the bell peppers, since they sour quickly.
   
   *  You can use the rice right away, or leave it in the oven to stay
   warm for a couple of hours. If you save it longer than that, reheat
   in the top of a double boiler or stir it in a skillet with a little
   butter.
   
   : Difficulty:  easy.
   : Time:  5 minutes preparation, 70 minutes cooking.
   : Precision:  measure the ingredients.
   
   : Vicki O'Day
   : Hewlett-Packard Laboratories, Palo Alto, CA
   : hplabs!oday
   
   : Copyright (C) 1986 USENET Community Trust
  
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