Rice Pilaf With Almonds Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), minced | |
| Blanched almonds | 1/2 Cup (16 tbs) | |
| Raw rice | 1 Cup (16 tbs) | |
| 2 cups hot beef bouillon or chicken broth | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat butter or margarine in heavy saucepan.
Add onion and saute until onion is transparent.
Do not let brown.
Add almonds and saute for 1 to 2 minutes, or until barely golden.
Add rice and saute until rice is transparent, stirring constantly.
Add hot bouillon all at once; mixture will sizzle.
Cover tightly.
Simmer over lowest possible heat for 15 to 20 minutes, or until rice is tender.
Do not stir for first 10 minutes; then stir occasionally.
Season.
Add onion and saute until onion is transparent.
Do not let brown.
Add almonds and saute for 1 to 2 minutes, or until barely golden.
Add rice and saute until rice is transparent, stirring constantly.
Add hot bouillon all at once; mixture will sizzle.
Cover tightly.
Simmer over lowest possible heat for 15 to 20 minutes, or until rice is tender.
Do not stir for first 10 minutes; then stir occasionally.
Season.
Chef
