August 20, 2017
Dinner, Side Dishes, Rice,
Vegetables, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
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"A quick little number cause you use cooked rice"
In a large skillet over medium heat, sauté onions, celery and carrots in butter 5 to 7 minutes or until tender. Stir frequently.
Add rice, green peas, garlic, seasoned salt and pepper and
Blend together. Stir gently over medium heat and cook until hot. Once rice is hot, remove and fold in toasted sliced almonds. Garnish with sliced green onions.
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