2 T. butter
1 c. uncooked rice
1/4 c. minced onion
1/3 c. finely chopped celery
3 c. hot chicken broth
2 T. fresh chopped parsley
1/4 c. slivered almonds
Melt butter in hot frying pan. Add rice, onion, celery; stir and cook until slightly brown. Add chicken broth. Cover and simmer on low heat until moisture has been absorbed and rice is tender. Add parsley and almonds just before serving.
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