Monday, July 12, 2010

Rice Pilaf

This is adapted from a Taste of Home recipe. 

Rice Pilaf
1/4 c. butter or margarine
2 c. uncooked, long grain rice
1 qt. water
1 Tbs. chicken bouillon granules
1 green onion, thinly sliced
3 Tbsp. soy sauce
1/2 c. slivered almonds, toasted

In a large saucepan, melt butter.  Add rice; cook and stir for 3-5 min or until lightly browned.  Add water and bouillon; bring to a boil.  Reduce heat; cover and simmer for 15-20 min or until the rice is tender and the liquid absorbed.  Remove from the heat; stir in the onions and soy sauce. Cover and let stand for 5 min.  Stir in the almonds.  Yield, 10 servings
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