Almond  Rice  Pilaf






2 cups uncooked instant rice

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

 onion is tender and the almonds are lightly browned.


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.



Yields - 6 servings






Tiny  Peas  with  Mint








2 boxes (10 oz. each) frozen tiny peas

2 tablespoons butter

1 cup diced onion

1 1/2 teaspoons grated lemon zest 

salt and pepper to taste 

1 tablespoon chopped fresh mint






In a medium saucepan, melt butter over low heat.

Add the onion and lemon zest and cook gently, stirring occasionally,

until onion is soft but not browned, about 4 minutes.


Add the peas to the pan and stir to combine thoroughly.


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.



Yields - 8 servings






Brussels  Sprouts  with  Water  Chestnuts







1 pound fresh brussels sprouts

3 tablespoons butter

1/2 cup sliced water chestnuts
1/4 teaspoon salt

Dash pepper and ground nutmeg






Remove any loose leaves and trim stem ends of brussels sprouts.

Cut an "x" in the core end of each with a sharp knife.


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.



Yields - 6 servings







 Salem's Den  Salem 2004 and Beyond  

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