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Toasted Herb Rice



  • 1 cup long-grain rice
  • 2 tablespoons butter or margarine
  • 1 (10-ounce) can chicken broth, heated
  • 3/4 cup boiling water
  • 4 green onions, chopped
  • 1 teaspoon dried basil
  • 1/4 cup pinenuts, toasted

How to Make It

  1. Place rice in a Dutch oven; cover. Bake at 325° for 20 minutes or until rice is golden brown.

  2. Add butter and stir until melted. Stir in broth and boiling water; cover. Bake 30 minutes or until water is absorbed and rice is tender.

  3. Stir in onions, basil and pinenuts; serve immediately.

  4. Mildred Bickley

  5. 508 Pearl Street

  6. Bristol, VA 24201

  7. 540-466-3384