Yield: 2 servings
|2 tablespoons||Peanut oil|
|½ small||Yellow onion; diced|
|1 cup||Uncooked white rice; rinsed|
|¾ cup||Pinon nuts|
|½ teaspoon||Sea salt|
|1||Green onion; sliced finely|
In a 2-quart saucepan, over a medium-low heat, place the oil, onion, rice, and pinon nuts. Saute until the nuts turn golden. Add the water and salt.
Cover and simmer for 20 to 25 minutes, until the rice is cooked and the water is absorbed. Toss the green onion on top of the rice to garnish. This recipe yields 2 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6278 broadcast 05-01-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.