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Rice Pilaf Turkey Stuffing

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Ingredients
  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)
  Cinnamon 1⁄4 Teaspoon
  Allspice 1⁄4 Teaspoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chicken broth 5 Cup (80 tbs) (Regular Strength)
Directions

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).

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Rice

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