Mary's Perlow Rice
Yield
4 servingsPrep
30 minCook
120 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
save gizzard |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 ½ | cups |
rice
|
|
| 1 | x |
chicken broth
|
*
|
| 1 | x |
onions
to taste, optional |
*
|
| 1 | x |
celery
to taste optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
save gizzard |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 355 | ml |
rice
|
|
| 1 | x |
chicken broth
|
*
|
| 1 | x |
onions
to taste, optional |
*
|
| 1 | x |
celery
to taste optional |
*
|
Directions
Bake the chicken with seasonings, at 350℉ (180℃) F until done, about 1? hrs.
Remove from oven; save pan drippings, and cool chicken.
Meanwhile, on top of stove, boil gizzard and other parts in enought water to cover.
Remove, saving liquid.
When cool enought to handle, remove lmeat from baked chicken; chop up about ⅓ of meat, as well as gizzards.
Reserve remainder of chicken to serve with dinner.
Wash rice well.
In 1 large pot, cook rice with 3? cups liquid, using pan dripping, cooking liquid from gizzards and enouth chicken broth to make 3? cups.
When rice is nearly done, stir in chopped chicken and gizzards and continue cooking, until rice is completely done.
If desired, onion and celery can be stirred in at this point.
