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Categories:
long grain rice onions butter celery green pepper bamboo shoots water chestnuts chicken broth soy sauce salt pepper blanched almonds
Viewed: 52 - Published at: 7 years agoIngredients
- 1 c. long grain rice
- 1/2 c. sliced onions
- 2 Tbsp. butter
- 1 c. sliced celery
- 1 large green pepper, slivered
- 1 can bamboo shoots, drained
- 1 can water chestnuts, drained
- 3 c. chicken broth
- 3 Tbsp. soy sauce
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 c. blanched almonds, slivered
Method
- Place rice in shallow pan.
- Toast at 350° until light brown, stirring occasionally.
- Saute onions in melted butter in saucepan until translucent.
- Add remaining ingredients, except rice and almonds.
- Cook over medium heat until hot but not boiling; add salt to taste.
- Place rice in a 3-quart casserole.
- Pour hot liquid over rice; sprinkle almonds on top.
- Bake, covered, at 350° for 45 minutes, or until liquid is absorbed.
- Yields 8 servings.
