RICE PILAF with TOASTED ALMONDS and CRANBERRIES
Sherry Loudon
2 T. Oil 2 tsp. salt
2 c. rice 1 c. toasted almonds
2 T. chicken bouillon 1 c. dried cranberries
4 c. water
Heat oil in pot. Add rice and stir-fry 2-3 minutes. Add water, chicken
bouillon, salt and cranberries. Bring to a boil. Reduce heat, cover and
simmer 20-25 minutes on low temperature. Remove from heat. Add
toasted almonds and serve.
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