Thursday, November 21, 2013


4 cans (13 3/4-oz each) ready-to-serve chicken broth
1 cup water
6 leeks, split and cut into 1-inch pieces
1 1/2 tsp salt
dash of freshly ground black pepper
1 cup minute rice, uncooked
1 cup thin strips of cooked chicken
2 tbsp minced parsley

Combine the broth, water, leeks, salt and pepper in a large saucepan; bring to a boil.  Reduce the heat and simmer 15 minutes or until the leeks are just tender.  Add the rice and chicken; cover pan and remove from the heat. Let stand without removing lid for 5 minutes.

Sprinkle with the minced parsley and serve.

Note: May use scallions or green onions rather than leeks, if desired.

This is a recipe I got from a little minute rice cookbook back in the 1980s.

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