Rice Pilaf Turkey Stuffing
|Pine nuts/Slivered almonds||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Finely chopped onion||1 Cup (16 tbs)|
|Uncooked long-grain rice||3 Cup (48 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Chicken broth||5 Cup (80 tbs) (Regular Strength)|
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).