Difference between revisions of "California Almond Pilaf"
RealRecipes (talk | contribs) m (Text replace - "Category:Side Dish Rice Recipes" to "Category:Rice Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* ⅓ cup [[slivered almond]]s '''or''' whole [[almond]]s, toasted | * ⅓ cup [[slivered almond]]s '''or''' whole [[almond]]s, toasted | ||
| − | == | + | == Procedures == |
# Combine [[rice]], [[raisins]], [[onion]], [[butter]], bouillon granules and [[pepper]] with [[water]] in 2- to 3-quart saucepan. | # Combine [[rice]], [[raisins]], [[onion]], [[butter]], bouillon granules and [[pepper]] with [[water]] in 2- to 3-quart saucepan. | ||
# Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 45 to 50 minutes, or until [[rice]] is tender and liquid is absorbed. | # Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 45 to 50 minutes, or until [[rice]] is tender and liquid is absorbed. | ||
Latest revision as of 09:52, 15 July 2012
Description
Makes 6 servings.
Ingredients
- 1 cup uncooked brown rice
- ¼ cup seedless raisins
- 1 tablespoon dehydrated chopped onion
- 1 tablespoon butter or margarine
- 2 teaspoons chicken bouillon granules
- ¼ teaspoon ground white pepper
- 2 to 2¼ cups water
- ⅓ cup slivered almonds or whole almonds, toasted
