| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
New, Text, Import |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
MAZOLA corn oil |
| 1/3 |
c |
Slivered almonds |
| 1 |
lg |
Onion, chopped |
| 2 |
|
Cloves garlic, minced |
| 1 |
pk |
(16 oz) frozen mixed |
|
|
Vegetables, thawed an saltd |
| 1/4 |
ts |
Dried thyme |
| 1/8 |
ts |
Pepper |
| 3 |
c |
Cooked brown rice |
INSTRUCTIONS
1. In large skillet heat corn oil over medium heat. Add almonds; cook,
stirring frequently, 1 minute or until lightly toasted. Remove with
slotted
spoon; set aside.
2. Add onion and garlic to skillet; stirring frequently, cook 3 to 4
minutes. Add vegetables, salt, thyme and pepper; cook, stirring, 2
minutes.
3. Stir in rice and toasted almonds; heat through.
Makes 5 cups.
Posted to MC-Recipe Digest V1 #148
Date: Fri, 12 Jul 1996 15:01:18 -0400
From: CookieTstr@aol.com
Recipe By :Womans Day Recipes
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