A delectable pilaf to pair with a main dish of any nationality.
Rice Pilaf Chinese Style
Ingredients
- 2¾ cups WATER
- ¼ cup BUTTER or MARGARINE plus 1 tablespoon
- 2 tablespoons INSTANT CHICKEN BOUILLON
- ¼ teaspoon SALT
- ¼ teaspoon FRESH GARLIC, minced
- 1¼ cups LONG GRAINED RICE, uncooked
- 1 8 oz can WATER CHESTNUTS, drained & sliced
- 1 cup MUSHROOMS, sliced
- 3 tablespoons GREEN ONION
- ½ cup CARROTS, finely chopped
- ¼ cup FRESH PARSLEY, chopped
- ½ cup ALMONDS, slivered
Instructions
- ) In a 2 qt sauce pan add water, ¼ cup butter, salt, garlic & chicken bouillon
- ) Bring to a full boil & add rice & carrots
- ) Cover the pan & bring to a full boil again
- ) Reduce heat to simmer, cook until rice is tender 25 to 30 min
- ) In the meantime lightly sauté mushrooms in 1 tablespoon butter
- ) When rice is tender, add mushrooms, slivered almonds, parsley, mushrooms, water chestnuts & green onion
- ) Continue to heat for another two minutes, then serve.