"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Almond Rice Pilaf Recipe

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This recipe for Almond Rice Pilaf, by , is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela M McLaughlin
Added: Tuesday, March 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 T butter
1 c uncooked rice
2 1/4 c chicken stock
1/8 tsp. salt
1/3 c sliced or slivered almonds
1/4 c diced celery
1/4 c diced onion
1 tsp. dried parsley

Directions:
Directions:
Melt 2 tablespoons butter over medium heat in a medium saucepan. Be sure to use a saucepan with a lid. Add 1 cup uncooked rice and saute rice for 3 to 5 minutes in butter until some of the rice begins to turn brown. As the rice is cooking heat chicken stock in the microwave for 3 to 5 minutes or until the stock begins to bubble. When the rice begins to brown, quickly add the hot stock and salt to the pan. Cover the pan, reduce heat to low and simmer for 20 minutes. As rice cooks melt the remaining 1/2 tablespoons in a medium skillet over medium heat. Add almonds and saute until the almonds are golden brown. When rice has cooked 20 minutes, remove it from the heat. Add almonds, celery and onion to the rice, then let sit, covered, for 5 minutes or until remaining liquid is absorbed.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is the Top Secret Recipe version of Applebee's side dish.

 

 

 

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