Recipe - Pilaf With Almonds

1 One half teaspoon Olive Oil Or Butter
One fourth cup Blanched Almonds
Salt; to taste
1 cup Uncooked Rice
2 tablespoon Olive Oil Or Butter
2 cup Chicken Or Beef Broth
Salt; to taste

Saute almonds in olive oil or butter in nonstick pan until golden, stirring
frequently. Drain on absorbent paper; sprinkle with salt. Reserve. Saute
rice, stirring constantly, in same pan with additional olive oil or butter
until translucent, about 2 minutes.

Combine rice with broth in steaming pan; cover and steam until rice is
done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff
with a fork before serving; top with sauteed almonds.

NOTES : A nice contrast to roast turkey or chicken.

Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre

Posted to recipeludigest Volume 01 Number 446 by James and Susan Kirkland
kirkland@gj.net on Jan 04, 1998