Thursday, April 14, 2011

(18) Lion House Rice Pilaf (Bonnie Sue Fitt Andrus)

2 T butter or margarine
1 cup uncooked rice
1/4 c minced onion
1/3 c minced celery
3 c hot chicken broth
2 T chopped parsley
1/4 c slivered almonds
Melt butter in hot frying pan. Add rice, onion and celery; stir and cook until slightly brown. Add chicken broth.  Cover and simmer on low heat until moisture has been absorbed and rice is tender. Add parsley and almonds just before serving.  Toss lightly.  Makes 8 1/2-cup servings.

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