Wild Rice Amadine
Yield
8 servingsPrep
5 minCook
20 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
almonds
slivered |
|
| 1 ½ | tablespoons |
green bell peppers
chopped |
|
| 1 | tablespoon |
onions
chopped |
|
| 1 | tablespoon |
chives
chopped |
|
| ⅓ | cup |
margarine
|
|
| 2 ⅔ | cups |
water
hot |
|
| 1 | teaspoon |
beef stock
instant |
|
| 4 ½ | ounces |
rice, quick cooking
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
almonds
slivered |
|
| 23 | ml |
green bell peppers
chopped |
|
| 15 | ml |
onions
chopped |
|
| 15 | ml |
chives
chopped |
|
| 79 | ml |
margarine
|
|
| 631 | ml |
water
hot |
|
| 5 | ml |
beef stock
instant |
|
| 130.1 | ml/g |
rice, quick cooking
|
* |
Directions
Cook almonds, green pepper, onion and chives in melted margarine in heavy 2 quart frying-pan, until almonds begin to brown (do not over brown).
Add hot water and instant bouillon, stirring to combine.
Add rice, bring to a boil and cook slowly, uncovered 10 minutes.
Cover and let stand 5 minutes.
Drain any excess liquid from rice.
