| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | Mexican, Side dishes, Soups | 6 | Servings |
INGREDIENTS
| 1 | c | Rice; Regular, Uncooked |
| 1/2 | c | Green Onions/Tops; Sliced |
| 2 | oz | Pine Nuts; 1/2 Cup |
| 2 | tb | Margarine Or Butter |
| 2 1/2 | c | Chicken Broth |
| 1 | ts | Lemon Peel; Grated |
| 1/4 | ts | Salt |
| 1/4 | c | Green Onion Tops; Sliced |
INSTRUCTIONS
Cook and stir the rice, 1/2 cup of the green onions, and the pine nuts in the margarine in a 3 quart saucepan until the nuts are a light brown, about 5 minutes. Sir in the remaining ingredients except the 1/4 cup of onion tops. Heat to boiling, stirring once or twice, then reduce the heat and simmer, covered, for 14 minutes. (DO NOT lift the cover or stir!) Remove from the heat, fluff the rice lightly with a fork. Cover and let steam for about 5 to 10 minutes. Sprinkle with the onion tops. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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