Rice Pilaf Turkey Stuffing Recipe
Ingredients
| 1/2 cup pine nuts or slivered almonds | ||
| 1/2 cup 1/4 lb.) butter or margarine | ||
| Onion | 1 Cup (16 tbs), finley chopped | |
| Rice grain | 3 Cup (16 tbs) | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| 1/4 teaspoon each cinnamon and allspice | ||
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 5 cups regular-strength chicken broth | ||
Directions
Lightly toast the nuts in a 350° oven for 5 to 10 minutes.
In a wide frying pan, heat butter and saute onion about 5 minutes.
Add rice and cook, stirring, over medium-high heat for about 4 minutes.
Blend in parsley, cinnamon, allspice, salt, pepper, and toasted nuts.
In another pan boil broth and pour over rice mixture; stir lightly.
Reduce heat to low, cover, and simmer until moisture is absorbed (25 minutes).
In a wide frying pan, heat butter and saute onion about 5 minutes.
Add rice and cook, stirring, over medium-high heat for about 4 minutes.
Blend in parsley, cinnamon, allspice, salt, pepper, and toasted nuts.
In another pan boil broth and pour over rice mixture; stir lightly.
Reduce heat to low, cover, and simmer until moisture is absorbed (25 minutes).
Chef
