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Full Online Book HomeLearning KitchenRice - Side - Wild Rice Almondine
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Rice - Side -  Wild Rice Almondine Post by :Strychnine Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1972

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Rice - Side - Wild Rice Almondine

1 pkg. Uncle Ben's long grain/wild rice
1 lb. hot pork sausage
2 pkgs. dry chicken noodle soup mix
1 rib celery, finely chopped
1 large onion, finely chopped
1/2 medium bell pepper, finely chopped
1/2 cup slivered almonds
4 1/2 cups boiling water


Fry sausage until almost done. Add celery, bell pepper, and onion. Saute until transparent. Pour off grease and add rest of ingredients. Put into large, lightly greased casserole. Bake one hour at 350 degrees. (Bake 40 minutes covered and 20 minutes uncovered.) Serves 8-10.
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2 cans chicken broth (13 3/4 oz. each) 1 bay leaf 1 cup wild rice 1/2 cup chopped celery 1/2 cup chopped onion (1 medium) 1/2 cup chopped carrot 1 pound medium-size mushrooms, sliced 1/4 cup (1/2 stick) butter or margarine 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/8 to 1/4 teaspoon poultry seasoning Bring the broth to boiling in a medium-size saucepan. Add the bay leaf and the wild rice. Lower heat, cover the saucepan, and simmer
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1 cup long-grain rice -- uncooked 1/2 tsp. olive oil 1 cup onions -- chopped 1 cup celery -- sliced 1 clove garlic -- minced 15 ozs. pinto beans -- drained and washed 8 ozs. no-salt-added tomato sauce 1/2 cup water 1 tbsp. ketchup 1 tsp. chili powder 1/4 tsp. hot pepper sauce Prepare rice according to package directions. In a skillet, heat oil over medium heat. Add onions, and celery. Cook and stir until crisp-tender. Add garlic, pinto beans, tomato sauce, water, ketchup, chili powder, and hot pepper sauce. Heat thoroughly, stirring occasionally. Serve over hot rice. Per serving:
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