
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Ingredients: 1 Cup(s) Green chilies, diced 1 Cup(s) Green bell pepper, diced 1 Cup(s) Celery, diced 1 Cup(s) Onion, diced 4 Tablespoon(s) Liquid (water, stock, juice) 1 Tablespoon(s) Med carrots, sliced thin 1 1/2 Cup(s) Brown rice 3 Cup(s) Chicken bouillon powder 1 Apple, chopped 1/2 Cup(s) Almonds, chopped |
Directions: Saute vegetables in butter and honey. Add rice and continue to saute until
onions are clear. Add water, and boil 5 minutes. Turn heat to low; let
rice absorb water, about 35 minutes. In last 5 minutes of cooking, add
apple and almonds.
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