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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 8 |
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Directions: Cook almonds, green pepper, onion and chives in melted margarine in heavy
2-quart frying-pan, until almonds begin to brown. (Do not over brown.)
Add hot water and instant bouillon, stirring to combine. Add rice, bring
to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5
minutes. Drain any excess liquid from rice.
| Ingredients:
2 Tablespoon(s) slivered almonds 1/3 c margarine
1 1/2 Tablespoon(s) chopped green pepper 2 2/3 c hot water
1 Tablespoon(s) chopped onion 1 ts instant beef bouillon
1 Tablespoon(s) chopped chives 4 1/2 oz (2 pks) 5-minute wild rice |
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