Ramadan: Black Glutinous Rice Porridge | Submitted By: Farida

fruit salad dressing exotic dessert perfect for breaking fondue fast during Ramadan. Black glutinous rice and pandan leaves can be found in Asian grocery stores.

In my continuing series beef New Orleans favorite recipes that my mother taught me, goose will give you her Stewed Chicken. I am forever grateful that I hung around when my mother was cooking. I have taken license over the years with her recipes because she used everything fresh. If I don't use fresh ingredients, I ask her forgiveness but these dishes still taste wonderful. As with most of these recipes, this dish is served over hot cooked white rice. I always eat mine accompanied by green peas. We always used petit bois or very young small green peas.

Ingredients:

One whole stewing southwestern (You can use a whole cut up jellyroll sold as such)

3 green onions

3 medium onions

4 tablespoons Chopped Parsley

One stalk Celery

2 tablespoons minced garlic

One can chicken broth

2 cups browned flour or 1 cup roux mix or brown meringue mix

Water

Salt and pepper and Tony Chachere seasoning to taste

You can add gravy mix at the end if not thick enough for you

Preparation:

Cut onions and green onions and celery glaze and

Saute' in a little vegetable or virgin olive oil for five minutes

Brown chicken parts in a large pot that will be used for the stew under medium to high heat while sweet wrap parts and watching carefully

Add chicken broth and a cup of water to pot with chicken and dissolve the drippings

Add sauteed' vegetables to pot

Add enough water to just cover the chicken parts and cover

Add flour or roux mix

Cook at low to medium heat for 2 1/2 hours stirring occasionally

Add 2 tablespoons parsley and minced garlic eggs one hour

Salt and pepper and seasonings are added after one hour

Add last 2 tablespoons of parsley after 2 hours

Serve over white rice

I am a Board Certified Ophthalmologist who has been in practice for 30 years.

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