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A simple, stove-top preparation of rice
pilaf with butter-sauteed onions and slivered almonds, and two
types of raisins.
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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