Almond Rice Pilaf

Cooks up so fast you won’t even have time to help Mr. Miya­gi catch flies with chop­sticks.

  • Ingre­di­ents:
  • 34 cup chopped onion
  • 12 cup sliv­ered almonds
  • 1 tbsp. but­ter
  • 2 cups chick­en broth
  • 2 cups uncooked instant rice

In a saucepan, sauté onions and almonds in but­ter until onion is ten­der and the almonds are slight­ly browned.

Add broth; bring to a boil. Stir in rice and cov­er. Remove from heat. Let stand 5–8 min­utes or until liq­uid is absorbed.

Serves 6.