Melt in 12 inch frying pan:
1/4 cup butter or margarine
Add, and cook, stirring occasionally until heated but not browned (about 5 minutes):
1 1/4 cups long grain rice
Add and cook until mixture comes to a boil:
2 cans (10 1/2 oz.) beef consommé
or 4 cubes bouillon and 2 1/2 cups water
Turn into a 1 1/2 qt. casserole and bake covered for 30-40 minutes, or until rice is tender. About 10 minutes before rice is done, stir in:
3/4 cup green onions (chopped)
3/4 cup finely celery (finely chopped)
3/4 cup carrots (finely chopped)
The vegetables should remain a little crisp when done. Just before serving, sprinkle with:
2-3 Tbsp. sliced almonds
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