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CATEGORY CUISINE TAG YIELD
Meats Rice, Rice cooker 4 Servings

INGREDIENTS

1 1/2 ts Olive Oil Or Butter
1/4 c Blanched Almonds
Salt; to taste
1 c Uncooked Rice
2 tb Olive Oil Or Butter
2 c Chicken Or Beef Broth
Salt; to taste

INSTRUCTIONS

Saute almonds in olive oil or butter in nonstick pan until golden, stirring
frequently. Drain on absorbent paper; sprinkle with salt. Reserve. Saute
rice, stirring constantly, in same pan with additional olive oil or butter
until translucent, about 2 minutes.
Combine rice with broth in steaming pan; cover and steam until rice is
done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff
with a fork before serving; top with sauteed almonds.
NOTES : A nice contrast to roast turkey or chicken.
Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre
Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland
<kirkland@gj.net> on Jan 04, 1998

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