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Cooked rice next to a pot of black-eyed pea gumbo.

Rice Recipe

5 from 1 vote

Ingredients
  

  • 4 cups long-grain white rice
  • 8 cups water
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon salt
  • 2 bay leaves

Instructions
 

  • In a medium-sized saucepan, combine  all the ingredients and bring to a boil over high heat. Reduce the simmer and cover for about 20 minutes. Remove the pan from eh heat and allow the pan to remain covered for about 5 minutes. Uncover and fluff the rice. Remove the bay leaf and serve.

Notes

Note: This recipes is best the day you cook it. It’s fine the second day, but the black-eyed peas make the gumbo a little creamy.
 
Courtesy of Stacy Lyn's Harvest Cookbook.
Game and Garden
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