Rice Almondine With Peas And Mushrooms |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I love this rice! It is another quick and easy side dish. Even my sons-who are not huge mushroom fans-like this. Ingredients:
1/4 c. slivered almonds |
2 1/2 c. chicken broth |
1 t. dried parsley |
1 c. uncooked long grain or converted rice |
1 t. margarine or butter |
1/4 c. onion, minced |
1/4 c. fresh or frozen peas |
1/4 c. sliced mushrooms |
salt and pepper, to taste |
Directions:
1. Toast almonds in non-stick skillet over medium heat, stirring constantly until lightly toasted.
2. In a 2-quart saucepan, combine broth, parsley and margarine or butter. Bring to a boil. Stir in rice and all other ingredients. Cover and reduce heat to simmer for 20 minutes.
3. Remove from heat and let stand 5 minutes.
4. Fluff with a fork. Add salt and pepper, if needed. Toss in almonds.
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