See List of Recipes
|
Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
1.0 Tablespoons of Butter
1.0 of Stalk Celery
1.0 of Carrot Shredded
1.0 of Small Onion Chopped
0.33 Cups of Rice
0.25 Cups of Bulgar Wheat
0.25 Teaspoons of Poultry Seasoning
10.0 of ounces Brussel Sprouts
1.0 Cups of Hot Water
2.0 Tablespoons of Parsley Chopped
1.0 Teaspoons of Chicken Flavored Instant Bouillon
Instructions
In a large skillet, melt butter over medium heat. Add celery (chopped), carrots, and onion. Sauté about 5 minutes until onion is tender. Add rice, bulgar and poultry seasoning; cook, stirring about 1 minute. Cut each Brussel Sprout into four slices. Dissolve bouillon in water. Add Brussel Sprouts, bouillon, and parsley to skillet. Bring to a boil over high heat. Reduce heat, cover and simmer 20 minutes, until water has been absorbed.