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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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PINEAPPLE CURRANT RICE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Woodson Estate in Bedford, Texas in 1990. Ingredients:
1/3 cup white onions chopped |
1/3 cup celery chopped |
1 tablespoon butter |
2 cups cooked white rice |
2/3 cup pecans coarsely chopped |
2/3 cup dried pineapple chopped |
3 tablespoons almonds toasted |
3 tablespoons golden currants plumped |
1 tablespoon snipped fresh parsley |
1/2 teaspoon thyme |
1/4 teaspoon ground sage |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 cup chicken broth |
Directions:
1. Cook onion and celery in butter in small skillet over medium heat until tender.
2. Combine all ingredients in large bowl then turn into greased baking dish.
3. Cover with foil and bake at 350 for 25 minutes.
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