From Ed’s Kasilof Seafoods
· 3 pounds moose, diced
· 9 cups water
· 3 onions, chopped
· 1/2 pound bacon
· 2 cups celery, chop-ped
· 4 cups rice, un-cooked
· 1 cup parsley, chop-ped
· 1 bell pepper, chop-ped
· 1/2 cup green onion tops
· 2 teaspoons salt
· 2 teaspoons Chinese pepper
· 2 teaspoons Kitchen Bouquet
· 1 teaspoon garlic powder
Using a large cast iron pot, brown the bacon until crisp over medium heat. Remove the bacon and crumble, set aside.
Add onion to the bacon grease and saute until golden brown.
Add celery, bell pepper, garlic, parsley, green onion tops and continue cooking for approximately 10 minutes.
Sprinkle in salt and Chinese pepper to taste.
Add water, Kitchen bouquet and bacon. Return to a boil and add moose meat.
Reduce heat to medium and cook for about 10 minutes.
Add rice and cook for another 10 minutes, then cover and cook until rice is tender. Stir once after adding rice.
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