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Braised Lettuce In Chicken Stock

Chef.at.Home's picture
Ingredients
  Finely chopped onion 2 Tablespoon
  Finely chopped carrot 2 Tablespoon
  Butter/Margarine 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Sugar 2 Teaspoon
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Iceberg lettuce head 1 Medium, shredded
  Water chestnuts 4 Ounce, drained (1/2 Of 8 Ounce Can)
  Snipped parsley 1 Tablespoon
Directions

In medium saucepan cook onion and carrot in butter or margarine till tender but not brown.
Stir in water, sugar, bouillon granules, and salt; heat and stir till bouillon granules are dissolved.
Add shredded lettuce and water chestnuts.
Cover and simmer over low heat for 5 to 8 minutes.
Do not overcook.
Drain; transfer to serving dish and top with parsley.
Add toasted slivered almonds, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Braising
Ingredient: 
Vegetable

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