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2 tb Almonds, slivered 1/3 c Margarine
1 1/2 tb Green Pepper, chopped 2 2/3 c Hot Water
1 tb Onion, chopped 1 ts Instant Beef Bouillon
1 tb Chives, chopped 4 1/2 oz (2 Pks) 5-minute Wild Rice
8 servings
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.
1 1/2 tb Green Pepper, chopped 2 2/3 c Hot Water
1 tb Onion, chopped 1 ts Instant Beef Bouillon
1 tb Chives, chopped 4 1/2 oz (2 Pks) 5-minute Wild Rice
8 servings
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.
