Recipe - Creole Rice Calas (Fried Rice Cakes)

2 One fourth cup Chicken broth
One fourth cup White wine
One half cup Butter
1 cup Brown rice
One fourth cup Chopped onion
One half teaspoon Chopped garlic
2 Tomatoes, peeled, chopped
One half teaspoon Oregano
1 Salt & pepper to taste
1 teaspoon Lemon juice
One half teaspoon Dried parsley

In a saucepan, combine broth wine and 6 tablespoons butter. Bring to a
boil. Add rice and onion, and season with salt and pepper. Cover tightly
with lid and cook over low heat for 50 minutes or until water is absorbed.
In another pan melt remaining butter. Stir in garlic, tomatoes and oregano.
Add lemon juice. Add tomato mixture to rice and toss gently.

Posted to EATL Digest 20 Mar 97 by Patrick & Sarah Gruenwald
sitm@EKX.INFI.NET on Dec 19, 1996