| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Apple Almond Rice

1 cup uncooked rice
1/3 cup chopped dried apples
1/3 cup slivered almonds, toasted
1 tablespoon parsley flakes
1 tablespoon chicken bouillon granules
2/3 cup apple juice
1 tablespoon butter or margarine
1 1/2 cups water

1. Combine rice, apples, almonds, parsley, bouillon granules, apple juice, butter and water in 2 to 3-quart saucepan. For brown rice, use 1 3/4 cups water. For medium grain rice, use 1 cup water. Bring to a boil; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes (45 minutes for brown rice, 20 minutes for parboiled rice) or until liquid is absorbed. Fluff with fork.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.