Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. These were all written to fit on a 3×5 card and written simply to remind her about how to make the dish. As a result, they are often hard for anyone else to “unpack” the sometimes cryptic instructions. I am adapting this recipe for my Japanese feast this Sunday, so I thought to post it for reference.
Note: With seven mouths to feed, my mother was notoriously frugal. Today, I would replace the bouillon and water with low sodium broth.
Claudia’s Baked Green Rice
4 green onions and tops, sliced thin (about ¾ cup)
¼ cup butter (olive oil for Vegan)
1½ cup rice, uncooked
3 chicken bouillon cubes (vegetable bouillon for Vegan)
3 cups boiling water
¼ tsp. salt
1/2 cup parsley, chopped
1. Cook the onions in the butter for 5 minutes.
2. Turn off the heat and stir in the rice.
3. Add the bouillon cubes and salt to the water.
4. Put the rice in a casserole and stir in the water mixture.
5. Cover and bake at 350° for 45-50 minutes.
6. Remove the cover and bake for 10 minutes more.
7. Just before serving stir in the parsley.
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