2 cups uncooked instant
2 cups chicken broth
1 tablespoon butter
3/4 cup chopped onion
1/2 cup slivered almonds
In a saucepan, saute onion and almonds in
butter until the
is tender and the almonds are lightly
Add broth; bring to a boil.
Stir in rice and cover.
Remove from the heat.
Let stand for 5 to 8 minutes or until the
liquid is absorbed.
Tiny Peas with Mint
2 boxes (10 oz. each)
frozen tiny peas
2 tablespoons butter
1 cup diced onion
1 1/2 teaspoons grated
salt and pepper to taste
1 tablespoon chopped
In a medium saucepan, melt butter over low
Add the onion and lemon zest and cook
gently, stirring occasionally,
until onion is soft but not browned, about 4
Add the peas to the pan and stir to combine
Season with salt and pepper and cook,
stirring, for about 5 minutes
or until the peas are heated through.
Stir in mint and serve immediately.
Brussels Sprouts with Water
1 pound fresh brussels
3 tablespoons butter
1/2 cup sliced water
1/4 teaspoon salt
Dash pepper and ground
Remove any loose leaves and trim stem ends
of brussels sprouts.
Cut an "x" in the core end of each with a
Place sprouts in a steamer basket; place in
a large saucepan over 1 inch of water.
Bring to a boil; cover and steam for 8 to 10
minutes or until crisp-tender.
In a large skillet, melt butter.
Add the water chestnuts, salt, pepper and
nutmeg; heat through.
Stir in brussels sprouts.