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Raisin and Almond Rice
- 1/3 cup finely chopped onion
- 1/4 cup slivered almonds
- 1 tablespoon butter or margarine, melted
- 1 1/2 cups chicken broth
- 1 cup long-grain rice, uncooked
- 1 tablespoon raisins
- 1 tablespoon golden raisins
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- Saute onion and almonds in butter in a medium saucepan over medium-high heat, stirring constantly, until onion is tender and almonds are lightly browned.
- Stir in chicken broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.
Makes 4 to 6 servings.
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