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Dave's Cookbook 04102009

Dave's Cookbook 04102009

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Publicado porDave Stiles
As a former Seattle Chef I have assembled some great recipes for your enjoyment. Here are 30 years of favorite dishes.
As a former Seattle Chef I have assembled some great recipes for your enjoyment. Here are 30 years of favorite dishes.

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Published by: Dave Stiles on May 18, 2009
Copyright:Attribution Non-commercial

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05/11/2014

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1 cup long grain white rice
½ cup pigeon peas or black beans
4 cups chicken stock
1 TSB paprika
1 medium onion, chopped fine
1 red bell pepper, chopped fine
1 stalk celery, chopped fine

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2 cloves garlic, sliced
2 TBS olive oil
yellow food coloring (optional)

Procedure

Heat the olive oil in a heavy bottomed sauce pan. I like to use a tall sided cast iron pan. Add the vegetables and
sauté for a few minutes. Add the rice and seasonings. Coat the rice in the oil. Add the chicken stock and cover
the rice by 1 inch. Place a cover on the rice and allow to come to a boil, tightly covered. Reduce heat to low and
cook for 15 minutes. Turn off the heat and allow to set for an additional 15 minutes. Take the cover off and fluff
with a fork. Serve immediately.

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