Recipe - Rice With Clams

2 tablespoon Butter or margarine
1/3 cup Chopped celery
1/3 cup Chopped onion
1 Clove garlic; minced
1 cn (6.5oz) chopped clams
Water
1 cup "Hinode" rice
1 teaspoon Salt
One half teaspoon Dill; crushed

Melt butter in medium saucepan. Add celery, onion and garlic. Cook until
tender. Drain clams, reserving liquid. Add water to measure 1One half cups
liquid total. Stir liquid, rice, salt and dill into saucepan. Bring to a
rolling boil. Reduce heat to LOW, stir in clams. Cover and simmer 1215
minutes, or until all liquid is absorbed. Remove from heat (do not stir
rice). Let stand, covered, 10 minutes. Fluff with fork and serve. Makes 46
servings.

NOTE: For a main course, use 2 cans of clams.

HINODE CALROSE RICE

RGA PRODUCTS, INC

SACRAMENTO, CA 958120958

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