2 TBS. butter
1 cup uncooked rice
1/2 cup minced onion
1/3 cup minced celery
2 cups chicken broth
2 TBS. parsley - chopped
1/4 cup slivered almonds
Melt butter in hot pan. Add rice, onions, celery. Stir and cook until brown. Add chicken broth. Cover and summer on low heat until moisture has been absorbed and rice is tender. Add parsley and almonds just before serving. Toss lightly.
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