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Almond Pilaf
1-1/2 cups uncooked regular rice
1 medium onion, chopped (about 1/2 cup)
1/4 cup margarine or butter
1/2 tsp. salt
1/2 tsp. ground allspice
1/2 tsp. ground turmeric
1/4 tsp. curry powder
1/8 tsp. pepper
1 Tbs. instant chicken bouillon
3 cups hot water
1/4 cup slivered blanched almonds
Cook and stir rice and onion in margarine in 10" skillet until onion is tender. Stir in salt, allspice, turmeric, curry powder and pepper; pour into ungreased 2-quart casserole. Stir in instant bouillon and water. Cover and cook in 325F oven until liquid is absorbed and rice is tender, about 40 minutes. Stir in almonds.
Almond-Brown Rice Pilaf: Substitute 1-1/2 cups uncooked brown rice for the regular rice. Cook 60-70 minutes.
-Betty Crocker's Party Foods, November/December 1985
NOTE: I found that it took a little longer to cook than the 40 minutes. I would try 50-60 minutes. (Peg)
Recipe source: Creative Cooking Corner yahoogroup (LadyC