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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Applebee's Almond Rice Pilaf Recipe

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This recipe for Applebee's Almond Rice Pilaf is from The Caballero Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
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Ingredients:  
Ingredients:  
4 tablespoons of butter
2 1/4 cup beef broth
2 envelopes of Goya beef bouillon
1/8 teaspoon of salt
1/3 cup of sliced or slivered almonds
1/4 cup diced celery
1/4 cup diced onion
1/4 cup shredded carrots
1 teaspoon dried parsley
1 cup uncooked converted rice (parboiled, Uncle Ben's)

Directions:
Directions:
Melt the 2 tablespoons of butter over medium heat. Add the rice and sautee for 2 to 4 minutes until the rice begins to turn a light brown. Heat the beef stock with the bouillon and add it to the rice. Cover pan , reduce heat to low and simmer for 20 minutes.
As the rice cooks, melt 2 tablespoons of butter in medium heat. Add the almonds and sautee for 1 to 2 minutes, until almonds begin to brown.
Add the celery, onion and carrot and sautee until the onions turn translucent.
When the rice has cooked for 20 minutes, remove it from the heat. Add the almonds and the veggies and parsley. Mix and fluff with a fork and let
sit covered for 5 minutes until all the liquid is absorbed.

Rice Cooker: Pour the rice and broth into a rice cooker. sautee the almonds and veggies. Pour into the rice cooker. When the rice is cooked fluff and mix with a fork.

 

 

 

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