| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | French | Side dish, Vegetables | 8 | Servings |
INGREDIENTS
| 1 | tb | Butter or margarine |
| 1/2 | c | Slivered almonds |
| 1/2 | c | Chopped onion |
| 1/3 | c | Chopped red pepper |
| 3 | c | Cooked brown rice (cooked in beef broth) |
| 10 | oz | French-style green beans (frozen), thawed |
| 1/8 | ts | Ground white pepper OR more to taste |
| 1/4 | ts | Tarragon |
INSTRUCTIONS
Melt butter in large skillet over medium-high heat. Add almonds; stir until lightly browned. Add onions and red pepper; cook for 2 minutes or until tender. Add rice, green beans, white pepper, and tarragon. Stir until thoroughly heated. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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