Chicken and vegetable broth

Chicken and vegetable broth

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
30g butter
2 cups diced vegetables in season, (carrots, parsnips, celery, leeks, corn kernels etc)
5 cups chicken stock
1/4 cup short-grain rice
salt and freshly ground black pepper
1 tablespoon chopped parsley

Method

  1. In a large saucepan, melt the butter and sauté the vegetables, but do not allow to colour. Add the stock and rice. Cover the pan and simmer for 20 minutes. Add the salt and pepper, to taste, and sprinkle with parsley just before serving.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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