2 TBSP butter or margarine
1/4 cup minced onion
2/3 Cup hot chicken broth
1/4 cup slivered almonds
1 cup uncooked rice
1/3 cup minced celery
2 TBSP chopped parsley
Melt butter in hot frying pan. Add rice, onion, and celery; stir and cook until slightly brown. Add chicken broth. cover and smmer on low heat until moisture has been absorbed and rice is tender. Add parsley and almonds just before servng. Toss lightly.
Serves 8
No comments:
Post a Comment