1/4 cup (1/2 stick) butter or margarine

1/2 cup chopped onion

1/4 cup pine nuts (pignoli)

1-1/2 cups converted rice

2-1/4 cups chicken broth or water

1/2 teaspoon salt or to taste

1/4 teaspoon ground pepper

1/2 cup currants or raisins

1/4 cup minced, fresh parsley

In a saucepan over medium heat, melt butter. Saute onion, pine nuts, and rice in hot butter for 10 minutes, stirring constantly. Stir in broth, salt, pepper, and currants and bring to boil. Cover pot with tightly-fitting lid; reduce heat to low. Cook rice 20 minutes or until tender. Fluff with a fork and toss with parsley.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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