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Ingredients
- 2 C. with margarine or butter table
- 1 1/2 cup of bubble of poulet*
- 1/2 C. with salt the
- 1 1/2 rice cup Rice Minute
- 2 C. with chopped parsley table
- 1 C. with lemon juice table
- 1 C. with the of grated piece of lemon peel
Preparation
- To carry butter, the bubble and salt with boiling. To add rice while stirring up. To cover and withdraw fire. To let rest 5 minutes. To add parsley, the juice and the piece of lemon peel; to mix slightly with a fork.
Cook commentary
Give 4 portions.
Ou to use 1 cubic chicken stock dissolved in 1 1/2 water cup
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