—Mary Jo Nikolaus, Mansfield, Ohio
- 3/4 cup chopped onion
- 1/2 cup slivered almonds
- 1 tablespoon butter
- 2 cups chicken broth
- 2 cups uncooked instant rice
- 1/2 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large skillet, saute onion and almonds in butter for 5-6 minutes or until onion is tender and almonds are golden brown. Add broth. Bring to a boil. Stir in the rice, peas, salt and pepper. Cover and remove from the heat. Let stand for 6-8 minutes or until liquid is absorbed. Yield: 4 servings.
Originally published as Almond Rice Pilaf in Simple & Delicious July/August 2006, p22
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