INGREDIENTS
1/2 cup butter, cubed
4 cups uncooked long grain rice
2 quarts water
2 tablespoons chicken bouillon granules
10 green onions, thinly sliced
2/3 cup soy sauce
1 cup slivered almonds, toasted
DIRECTIONS
In a Dutch oven, melt butter. Add rice; cook and stir for 3-5 minutes or until lightly browned. Add water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from the heat; stir in the onions and soy sauce. Cover and let stand for 5 minutes. Stir in almonds
1/2 cup butter, cubed
4 cups uncooked long grain rice
2 quarts water
2 tablespoons chicken bouillon granules
10 green onions, thinly sliced
2/3 cup soy sauce
1 cup slivered almonds, toasted
DIRECTIONS
In a Dutch oven, melt butter. Add rice; cook and stir for 3-5 minutes or until lightly browned. Add water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from the heat; stir in the onions and soy sauce. Cover and let stand for 5 minutes. Stir in almonds
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