Ingredients Jump to Instructions ↓

  1. 2 tablespoons Butter or margarine

  2. cup Chopped celery

  3. cup Chopped onion

  4. 1 Clove garlic; minced

  5. 1 can (6 1/2-oz) chopped clams

  6. Water

  7. 1 cup "Hinode" rice

  8. 1 teaspoon Salt

  9. teaspoon Dill; crushed

Instructions Jump to Ingredients ↑

  1. Melt butter in medium saucepan. Add celery, onion and garlic. Cook until tender. Drain clams, reserving liquid. Add water to measure 1-½ 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.

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

  3. HINODE CALROSE RICE RGA PRODUCTS, INC SACRAMENTO, CA 95812-0958 Downloaded from Glen's MM Recipe Archive, .


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