Almond Pilaf
1 1/2 cups uncooked regular long grain rice
1 medium onion — chopped (about 1/2 cup)
1/4 cup margarine or butter (1/2 stick)
1/2 teaspoon ground allspice
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon pepper
3 cups hot chicken broth
1/4 cup slivered blanched almonds
Heat oven to 350ş. Cook rice and onion in margarine in 10-inch skillet,
stirring frequently, until onion is tender. Stir in allspice, turmeric,
salt, curry powder and pepper. Place in ungreased 2-quart casserole. Stir
in broth.
Cover and bake about 40 minutes or until liquid is absorbed and rice is
tender. Stir in almonds.
Per serving: 225 Calories (kcal); 9g Total Fat; (35% calories from fat); 5g Protein; 30g Carbohydrate; 0mg Cholesterol; 422mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Brown Rice-Almond Pilaf: Substitute brown rice for the regular
rice. Bake 60 to 70 minutes.
CHICKEN FRIED RICE
1 c. chicken, diced and cooked
1 tbsp. soy sauce
1 c. long grain rice, uncooked
1/3 c. salad oil
2 1/2 c. chicken broth
2 1/2 c. onion, coarsely chopped
1/4 c. green pepper, finely chopped
1/4 c. celery, thinly sliced
2 eggs, slightly beaten
1 c. lettuce, finely shredded
Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently. Reduce heat and add chicken with soy sauce and broth.
Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes. Stir in onion, green pepper and celery.
Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side of skillet and add eggs. Cook until almost set, then blend into rice. Stir in lettuce and serve at once