2 Tblsp. butter
1 cup uncooked rice
1/4 c. minced onion
1/4 c. minced celery
2 cups hot chicke broth
2 Tblsp chopped parsley
1/4 c slivered almonds
Melt butter in hot pan. Add rice, onionand celery; stir and cook until slightly brown. Add chicken broth. Cover and simmer on low heat until moisture has been absorbed and riceis tender. (About 20 min.) Add parsley and almonds just before serving.
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