Sunday, January 25, 2009
Rice Pilaf with a twist!
1/4 cup butter, cubed
2 cups uncooked long grain rice
1 quarts water
1 tablespoons chicken bouillon granules
5 green onions, thinly sliced
1/3 cup soy sauce
1/2 cup slivered almonds, toasted
In a saucepan, melt butter. Add rice; cook and stir for 3-5 minutes or until lightly browned. Add water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from the heat; stir in the onions and soy sauce. Cover and let stand for 5 minutes. Stir in almonds.
This rice had good flavor. Just be careful not to overdue the soy sauce!