"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Rice Pilaf Recipe

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This recipe for Rice Pilaf, by , is from A Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Moore
Added: Wednesday, November 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. uncooked long-grain white and wild rice
5 cups water
5 chicken bouillon cubes, or 5 tsp. bouillon granules
1-8 oz. pkg. slivered almonds
1/2 c. margarine
2 tsp. salt
2 Tbs. finely chopped onions

Directions:
Directions:
Combine all ingredients in a 9 x 13 pan, do not stir. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and stir. Bake for 10-20 minutes more (uncovered) if necessary to absorb the water.

 

 

 

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