Rice Pilaf With Almonds
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Raw rice||1 Cup (16 tbs)|
|Hot beef bouillon/Chicken broth||2 Cup (32 tbs)|
Heat butter or margarine in heavy saucepan.
Add onion and saute until onion is transparent.
Do not let brown.
Add almonds and saute for 1 to 2 minutes, or until barely golden.
Add rice and saute until rice is transparent, stirring constantly.
Add hot bouillon all at once; mixture will sizzle.
Simmer over lowest possible heat for 15 to 20 minutes, or until rice is tender.
Do not stir for first 10 minutes; then stir occasionally.