INGREDIENTS:
2 cups flour
1⁄2 teaspoon salt
1 egg, well beaten
1 1⁄2-2 quarts chicken broth or 1 1⁄2-2 quarts beef broth
1 (15 1/4 ounce) can corn, drained and crushed
DIRECTIONS:
Combine flour, salt and beaten egg and mix with fingers until mixture is crumbly.
Heat broth; add corn and bring back to a simmer. Drop rivels slowly into broth.
Cook for about 10 minutes.
Rivels will look like boiled rice when cooked.
Food.com
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