Yield: 8 servings
Measure | Ingredient |
---|---|
2 tablespoons | Slivered almonds |
1½ tablespoon | Chopped Green Pepper |
1 tablespoon | Chopped Onion |
1 tablespoon | Chopped Chives |
⅓ cup | Margarine |
2⅔ cup | Hot Water |
1 teaspoon | Instant Beef Bouillon |
4½ ounce | (2 Pks) 5-minute Wild Rice |
Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes.
Cover and let stand 5 minutes. Drain any excess liquid from rice.