Almond mushroom rice

Yield: 6 servings

Measure Ingredient
1 cup Chopped onions
½ pounds Monterey Mushrooms, sliced
6 tablespoons Butter or margarine
1 cup Uncooked Comet Long Grain Rice
¼ teaspoon Pepper
2 cups Chicken broth
½ cup Blue Diamond Sliced Almonds

Saute onions and mushrooms in 3-4 tablespoons butter until tender. Add Comet Rice and continue cooking until golden. Add pepper and broth.

Stir well. Heat to boiling. Cover, reduce heat and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand (covered 5 minutes). Saute almonds in remaining 2 tablespoons butter. Fluff rice with fork, stir in almonds and toss lightly. Submitted By MICHAEL ORCHEKOWSKI On 11-23-94

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