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Almond Currant Rice
Recipe By : Quick Cooking Magazine, March/April '98, p. 18
Serving Size : 4 Preparation Time :0:00
Categories : Bobbie Not Sent Fruit
Nuts Quick Cooking Magazine
Rice Side Dishes
Amount Measure Ingredient -- Preparation Method
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2 cups uncooked instant rice
2 tablespoons butter or margarine
1/4 teaspoon salt
1/4 cup almonds -- toasted/chopped
1/4 cup dried currants
Prepare rice according to package directions, adding butter nad salt. Just
before serivng, stir in almonds and currants.
Yield: 4 servings.
Note: any dried fruit or nuts may be substituted for almonds and currants.
Submitted by Felicia Johnson, of Oak Ridge, LA who serves this dish with
Orange Blossom Lamb says that her daughter just loves it. She stirs the
almonds and currants in at the last minute.
Quick Cooking Magazine, March/April '98, p. 18
MC formatting by bobbi744@acd.net ICQ#2099532
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