| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Rice |
8 |
Servings |
INGREDIENTS
| 2 3/4 |
c |
Water |
| 1/4 |
c |
Margarine |
| 2 |
tb |
Instant chicken bouillon |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
ts |
Minced garlic |
| 1 1/4 |
c |
Uncooked long grain rice |
| 1/2 |
c |
Carrots; finely chopped |
| 1/2 |
c |
Slivered almonds; toasted |
| 1/4 |
c |
Fresh parsley; chopped |
| 2 |
tb |
Green onion; sliced |
INSTRUCTIONS
In a saucepan bring water, margarine, boillon, salt, pepper and garlic to a
full boil.
Add rice and carrots; return to a full boil. Reduce heat to low; simmer
till rice is tender (25 - 30 minutes).
Stir in remaining ingredients.
Garnish with green onions.
Recipe By : Janet Baker
Posted to EAT-L Digest 1 November 96
Date: Sat, 2 Nov 1996 09:56:13 -0500
From: Janet Baker <jbaker@CNMNET.COM>
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”