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| BROWN RICE PILAF | |
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1/4 c. slivered almonds 2 tbsp. butter 1 c. brown rice 1 c. sliced mushrooms 1/2 c. thinly sliced carrots 1 (14 oz.) can chicken broth 1 c. water 2 tbsp. soy sauce 1 green onion, thinly sliced Saute almonds in 1 tablespoon of the butter until golden brown. Remove and set aside. Melt remaining butter; stir in the rice, saute until lightly browned. Add the mushrooms, carrots, broth, water and soy sauce; bring to a boil. Cover and lower heat to a simmer. Cook 45 minutes or until tender, yet chewy. Garnish with the almonds and green onion. | |
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recipe reviews #58448
Linda (Alabama) says:
Really enjoyed this rice dish. The toasted almonds made a huge difference in the flavor. I would make this again, but would probably add a tablespoon of butter after adding the broth.
#61822
Beth (Arizona) says:
This dish is delicious. I added a few more mushrooms but that's about it. Also, it did require alittle more than 45 mins. to cook to absorb the water & broth.
Overall rating = A. Would definitely recommend to others.
Overall rating = A. Would definitely recommend to others.
#153871
Rob (United States) says:
This is very similar to my base recipe for rice pilaf. In a pinch, a large vegetable bullion cube can be substituted for the soy sauce and broth.
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