Brazil Nut Pilaf
|Coarsely chopped brazil nuts||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms||4 Ounce (1 Can)|
|Diced celery||1 Cup (16 tbs)|
|Chicken bouillon cubes||2|
|Rice||1 Cup (16 tbs) (Uncooked)|
Melt butter in heavy saucepan or skillet.
Add nuts and cook slowly, stirring occasionally, until nuts are a delicate brown.
Drain mushrooms, measure liquid, and add water to make 2 1/2 cups.
Add to skillet with celery, bouillon cubes, and salt.
Bring to boil and slowly add rice.
Cover; reduce heat and simmer for 25 minutes, or until rice is tender.
Serve as an accompaniment for the main course.
Makes 6 servings.