Toasted Almond Rice
|Curry powder||1 Teaspoon|
|Celery||1 Cup (16 tbs), sliced|
|Onion||1 Small, diced|
|Long grain rice||6 Ounce|
|Wild rice||6 Ounce|
|Water||2 Cup (32 tbs)|
|Slivered almonds||1 Cup (16 tbs)|
Preheat oven to 400°F (204°C).
In a large saucepan, melt butter or margarine.
Add curry powder.
Cook 1 minute, stirring constantly, being careful not to burn the mixture.
Add celery and onion.
Cook, stirring constantly, 3 minutes.
Add contents of rice and seasoning packets and water.
Bring to a boil and cover.
Simmer until all liquid is absorbed, about 25 minutes.
Spread almonds in a large flat pan.
Bake for 5 minutes, or until toasted.
Or toast almonds in a heavy skillet, stirring frequently.
Stir into hot cooked rice.