Recipe Box 2

            Ed's Favorites

                     By: Ed Henderson

                Floyds' Market
                        Sedan, Kansas

Poultry and Brown Rice Casserole

16oz. Frozen French Cut Green Beans        1-1/2 to 2 cups Frozen Whole Corn
1 Tbs. Garlic Powder                                1 Tbs. Lawrey’s Seasoned Salt
1 Tbs. Onion Powder                                1 tsp. Coriander
(or 1 med. chopped onion)                       1/2 to1 tsp. Black Pepper
1/2 tsp. Savory                                         2 Tbs. Dry Chopped Parsley
1/4 cup Red Sweet Pepper diced                 2 Tbs. Virgin Olive oil
2 cups Riceland Brown Rice                       3 Chicken Bouillon Cubes
3 - 4 tsp.Salt                                            5 - 6 Chicken thighs

Prepare in advance:
    In large pot add to 6 to 8 cups water, 2tsp. salt, bouillon cubes, chicken thighs, parsley, onion
and garlic powders,Savory Coriander, black pepper and Lawrey’s Seasoned salt. Bring to full boil,
cover and reduce temp to med-low and let simmer for 45 mins to 1 hour. Remove from heat and
let cool. Chill over night in refrigerator.
    Next day, skim off fat, remove chicken and de-skin then remove meat from bone. Should have
about two cups of meat. More is ok.
    Place a med size pot on med-high burner. Add olive oil then 2 cups brown rice stir to coat rice
with oil then fry rice stirring ever so often for 2 - 3 mins. Add 4 cups water and 1 tsp. salt. Bring
to full boil. reduce heat to med-low and cover. Let cook about 30 mins or until done.
    In large mixing bowl add rice, chicken, red sweet pepper and 2 -3 cups broth from large pot mix,
then add corn and green beans mix again. (Save the remainder of broth and refrigerate or freeze for
other uses.) Fill a 13”x9”x2” baking dish or two 9” casserole dishes, sprinkle Parmesan cheese over
top, cover with lid or aluminum foil and bake @350°F in oven for 45 minutes.

Note: Chicken can be substituted with chicken breast,game birds like grouse, prairie chicken, quail,
turkey or pheasant. A Hunter’s special.