Prep 3 mins
Cook 14 mins
I never use Instant Rice but this recipe caught my eye - So simple. This dish goes nicely with a beef Fondue. Recipe originally from Soup Central
- 3⁄4 cup onion, chopped
- 1⁄2 cup slivered almonds, toasted
- 1 tablespoon butter or 1 tablespoon margarine
- 2 cups chicken broth
- 2 cups instant rice
- Saute the onions in the butter until the onion Is translucent, apprx 7 minutes Add broth; bring to a boil.
- Stir in Instant rice, cover and let stand 5-8 minutes.
- Stir in the browned Almonds& Serve.
I needed some quick pilaf- and I mean quick- I realized I had nothing to serve with my fish and dinner was 20 minutes away. This wasn't gourmet but it sure did in a pinch. I only added a few julienned sundried tomatoes.
This is a very quick and flavorful side dish. Unfortunately, after I had sauteed my sweet vidalia onions in the butter and brought the broth to a boil, I discovered I didn't have any instant rice on hand. :( So...I broke up 2 packets of Top Ramen Noodles into little bits and added them to the rolling broth and onion mixture. (I discarded the seasoning packets that came with the noodles...those are too high in sodium anyway. LOL) When the noodles were tender, I drained a bit of excess liquid and tossed in the toasted almonds. WaLa! It was still a great side for our salmon. Hubby didn't even know that we were suppose to have rice for dinner. HaHa! Thanks for posting.