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Smoked Rice for 60


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4 cups uncooked Rice
2 cups uncooked Extra Long Grain Rice
1 tablespoon salt
12 cups boiling water

3 cups chopped celery
2 cups chopped onions
3 sticks margarine
4 cans cream of chicken soup
1 can cream of mushroom soup
2 cans chicken broth
1/4 cup Liquid Smoke

Place first 4 ingredients in large disposable alumin pan (16x11x2-inch recommended). Cover tightly with heavy aluminum foil. Cook at 350F for 35 minutes. Saute onions and celery in margarine until tender. Stir in remaining ingredients. Combine mixture with rice. Mix thoroughly.

Serves 60




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.