| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | Servings | ||
INGREDIENTS
| 3/4 | c | Chopped onion |
| 1/2 | c | Slivered almonds |
| 1 | tb | Butter or margarine |
| 2 | c | Chicken broth |
| 2 | c | Uncooked instant rice |
INSTRUCTIONS
In a saucepan, saute onion and almonds in butter until the onion is tender and the almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed. Recipe by: Quick Cooking - Premiere Issue Posted to MC-Recipe Digest V1 #1011 by Carol Taillon <taillon@access.mountain.net> on Jan 14, 1998
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