Rice Pilaf


  • 1/2 cup margarine
  • 2 cups rice
  • 6 cups chicken broth
  • 1/4 tsp pepper
  • 1 tsp turmeric or saffron
  • 1/2 cup blanched almonds
  • Directions:

    Melt butter in saucepan, add almonds, pepper and 1 cup broth. Bring to a boil. Add rest of broth, rice and turmeric. Cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. To blanch almonds: Place almonds in saucepan, cover with cold water. Bring to a boil. Simmer for one minute or until skins are loose. Drain and slip off the skins.

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