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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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My mother used to make this comforting main dish to serve to a group, recalls Laurie Hobart of Wisconsin Rapids, Wisconsin. When she became widowed, she converted the recipe to serve just herself. I often fix this simple stovetop supper when I'm eating alone. Ingredients:
1/4 cup thinly sliced celery |
3 tablespoons chopped onion |
2 tablespoons butter |
1 cup chicken broth |
1 medium carrot, halved and thinly sliced |
1/3 cup uncooked long grain rice |
1/4 teaspoon salt |
dash pepper |
1/2 cup cubed cooked chicken |
1 tablespoon minced fresh parsley |
Directions:
1. In a small saucepan, saute celery and onion in butter. Add broth, carrot, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Stir in chicken and parsley. Cover and simmer 5-10 minutes longer or until the rice and vegetable are tender. Yield: 1 serving.
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