I found this recipe in Gourmet Cooking with a Flair, and let’s just say this is a fun and quirky cookbook from 1961 with a penchant for basic-yet-wacky twists on classics, and introducing recipes that seem very … 1960s.
Rice Supreme
Rice Supreme is an excellent companion dish for almost any entree, and an easy way to jazz up rice by just adding a few pantry staples.
Servings: 4 people
Calories: 196kcal
Ingredients
- 1 tbsp butter
- 1 small onion finely chopped
- 2 leaves green lettuce shredded
- ⅓ cup sliced mushrooms
- 1 large tomato peeled, seeded and chopped
- 1½ cups chicken broth
- ¾ tsp salt
- 1 pimento diced
- 2 tbsp raisins sautéed in butter
- ¾ cup rice
Instructions
- Melt butter in saucepan, and add the chopped onion.
- Cook until the onions are translucent, but not brown.
- Add shredded lettuce, mushrooms, tomato and rice and mix together.
- Add chicken broth, salt and pepper, and bring to a boil.
- Reduce heat to low, cover, and cook for 20 minutes.
- Turn the heat off, and fluff the rice with a fork to separate the grains.
- Add the diced pimento, and sautéed raisins.
- Toss all together, and serve!
Notes
You can garnish this dish with a sprinkle of paprika, or slivered and toasted almonds for a little texture!