By davinandkennard on August 24, 2009
"From the French Chef Cookbook this delicious recipe is rice braised in a chicken stock. In my own variation I toss it with butter toasted pine nuts just before serving."
Serving Size: 1 (258 g)
Servings Per Recipe: 4
"Simple but excellent! I did a store demo using this recipe to showcase chicken boullion cubes. People kept loving this recipe so much I ended up having to write it on napkins and passing it out... like 20 times! People raved about the recipe, and no wonder, Julia Child was the best! The only thing that we have added was about 2-3 tablespoons of minced onion."