| 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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