Braised Lettuce In Chicken Stock Recipe
Ingredients
2 tablespoons finely chopped onion
2 tablespoons finely chopped carrot
1 tablespoon butter or margarine
1/2 cup water
2 teaspoons sugar
1/2 teaspoon instant chicken bouillon granules
1/2 teaspoon salt
1 medium head iceberg lettuce, shredded
1/2 of an 8-ounce can water chestnuts, drained and sliced
Snipped parsley
Toasted slivered almonds (optional)
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.
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.
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