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
2.0 of Broiler Chickens cut and Skinned
3.0 Tablespoons of Cooking oil
2.0 of Quarts Chicken Broth
1.0 Cups of Uncooked Brown Rice
0.5 Cups of Pearl Barley
1.0 of Onion Chopped
2.0 of Bay Leaves
0.5 Teaspoons of Dried Basil
2.0 Teaspoons of Salt
0.25 Teaspoons of Pepper
8.0 of Carrots cut into pieces
2.5 Cups of Green Beans
2.0 of Celery Ribs cut into pieces
Instructions
In an 8 quart kettle or Dutch oven, brown chicken in oil. Remove chicken and set aside. In the same kettle combine: broth, rice, barley, bay leaves, basil, salt and pepper; bring to a boil. Reduce heat. Return chicken to the pan; cover and let simmer 45 minutes. Stir in the carrots, beans, and celery. Cook over medium heat for 30 minutes or until chicken and grains are tender. Remove bay leaves before serving.