02-09-2005, 04:02 AM
2 tb Butter or margarine
1/3 c Chopped celery
1/3 c Chopped onion
1 Clove garlic; minced
1 cn (6.5-oz) chopped clams
Water
1 c "Hinode" rice
1 ts Salt
1/2 ts Dill; crushed
Melt butter in medium saucepan. Add celery, onion and garlic. Cook until tender. Drain clams, reserving liquid. Add water to measure 1-1/2 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 12-15 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 4-6 servings.
1/3 c Chopped celery
1/3 c Chopped onion
1 Clove garlic; minced
1 cn (6.5-oz) chopped clams
Water
1 c "Hinode" rice
1 ts Salt
1/2 ts Dill; crushed
Melt butter in medium saucepan. Add celery, onion and garlic. Cook until tender. Drain clams, reserving liquid. Add water to measure 1-1/2 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 12-15 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 4-6 servings.