Carolina-style rice from Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks (page 104) by Damon Lee Fowler
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long grain rice
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Savannah crab soup with tomatoes; Shrimp and green tomato gumbo; Pan-broiled rainbow trout with sage, onions, and wine; Seafood ragout with peppers and white wine; Veal scallops with artichokes à la Creole; Lamb stew, hunter's style; Roast chicken with sage and Madeira pan gravy; Buttermilk fried chicken; Savannah cutlets; Sautéed chicken breasts with sage and Madeira; Sautéed chicken livers with bacon, sage, and Madeira; Turkey cutlets with sage, lemon, and wine; Turkey cutlets with pecan brown butter; Braised quail with mushrooms and country ham; Grilled quail with oysters; Fresh black-eyed pea ragout; Okra with tomatoes and basil
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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