Saturday, December 27, 2008

Rice Pilaf

2 tablespoons butter or margarine
1/4 cup minced onions
3 cups hot chicken broth
1/4 cup slivered almonds
1 cup un-cooked rice
1/3 cup minced celery
2 tablespoons chopped parsley

Melt butter in hot fry pan. Add rice, onion, and celery. Stir and cook until slightly brown. Add chicken broth; cover and simmer on low heat until moisture has been absorbed and rice is tender (about 25-30 minutes). Add parsley and almonds just before serving. Toss Lightly.

(Source: West Jordan Oquirrh Stake "Basically Speaking" Cookbook)

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