Sign Up

Serves: 4
Total Calories: 425

3/4 cup onion , diced
1/2 cup , slivered almonds
1 tablespoon butter
2 cups chicken broth
2 cups instant white rice , uncooked

In a large saucepan, sauté onion and almonds in butter until slightly browned. Add broth and rice bring to a boil. Remove from heat and cover pan. Let stand for 10 minutes, stirring occasionally.

From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 425
Calories from Fat: 120

More Recipes from the Gooseberry Patch: Country Quick & Easy Cookbook:
Baked California Mix
Baked Stuffed Tomatoes
Baked Zucchini Gratin
Broccoli Bake
Broccoli with Lemon Sauce
Brown Sugar Baked Beans
Caramelized Tomatoes
Cheesy Cauliflower
Cheesy Ranch Potatoes
Corn Casserole
Cranberry Relish
Creamed Celery
Creamed Corn
Creamed Tomatoes
Creamy Cucumbers
Curried Rice
Delicious Corn Pudding
Easy Carrot Casserole
Easy Skillet Eggplant
Easy Steamed Veggies
Favorite Baked Beans
Garlic Green Beans
Granny's Slow Cooker Taters
Honey-Dill Carrots
Jane's Potatoes
Macaroni & Extra Cheese Casserole
Maple Sweet Potatoes
Microwave Applesauce
Mom's Scalloped Pineapple
Mushrooms & Peas Rice
Pumpkin Farmer's Casserole
Red Cabbage
Rice Casserole
Rice Pilaf with Almonds
Roasted Asparagus
Roasted Parmesan Red Potatoes
Roasted Vegetable Pot
Scalloped Onions
Smoky Green Beans
Spinach Casserole
Spinach Soufflé
Squash Pie
Sugared Sweet Potatoes
Super Cranberry Sauce
Sweet Brown Rice
Sweet Onion Casserole
Sweet Potato Chips
Tomato Pie
Zucchini Fritters