Brown Rice Pilaf With Toasted Almonds
1 tbsp Butter
1/4 cup Onion, chopped
2 tbsp Celery, chopped
1 cup Brown rice
2 cups Chicken broth
1/3 cup Almonds, toasted, slivered
Salt and pepper to taste
Melt the butter in a heavy saucepan (that has a lid), on med-high heat.
Saute the onion and celery until just soft, about 3-4 minutes.
Add the rice and brown for 3 minutes, stirring frequently. Add the broth and bring to a boil.
Reduce the heat, cover, and simmer until the liquid is absorbed (about 45 minutes). Remove from the heat.
Toss in the almonds. Check the seasonings. Serve warm.
Servings: 4
1 tbsp Butter
1/4 cup Onion, chopped
2 tbsp Celery, chopped
1 cup Brown rice
2 cups Chicken broth
1/3 cup Almonds, toasted, slivered
Salt and pepper to taste
Melt the butter in a heavy saucepan (that has a lid), on med-high heat.
Saute the onion and celery until just soft, about 3-4 minutes.
Add the rice and brown for 3 minutes, stirring frequently. Add the broth and bring to a boil.
Reduce the heat, cover, and simmer until the liquid is absorbed (about 45 minutes). Remove from the heat.
Toss in the almonds. Check the seasonings. Serve warm.
Servings: 4
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