| 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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