I found this recipe in a ward cookbook. It is delicious. My family really enjoys this recipe. It puts a little variety in the menu instead of just plain rice.
2 3/4 Cups Water
1/4 Cup Butter/Margarine
2 Tablespoons Instant Chicken Bouillon
1/4 Teaspoon Salt
1/4 Teaspoon Minced Fresh Garlic (Optional)
1/4 Cup Fresh Parsley, Chopped (Use less if you are using dried)
1 1/4 Cup Uncooked Long Grain Rice
1/2 Cup Carrots, Finely Chopped
1/2 Cup Slivered Almonds, Toasted
Pinch of Pepper
2 Tablespoons Green Onions, Sliced
In a 2 quart saucepan, bring water, butter, bouillon, salt, pepper, and garlic to full boil. Add rice and carrots; return to foil boil and then reduce heat to low, simmer covered until rice is tender, about 25 to 30 minutes. Stir in remaining ingredients.
1/4 Cup Butter/Margarine
2 Tablespoons Instant Chicken Bouillon
1/4 Teaspoon Salt
1/4 Teaspoon Minced Fresh Garlic (Optional)
1/4 Cup Fresh Parsley, Chopped (Use less if you are using dried)
1 1/4 Cup Uncooked Long Grain Rice
1/2 Cup Carrots, Finely Chopped
1/2 Cup Slivered Almonds, Toasted
Pinch of Pepper
2 Tablespoons Green Onions, Sliced
In a 2 quart saucepan, bring water, butter, bouillon, salt, pepper, and garlic to full boil. Add rice and carrots; return to foil boil and then reduce heat to low, simmer covered until rice is tender, about 25 to 30 minutes. Stir in remaining ingredients.
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