Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook onion in 2 tablespoons butter until tender in 3-quart saucepan. Add rice and continue cooking until golden.
  2. Add beef broth and pepper. Stir well. Heat to boiling. Cover pan, reduce heat and simmer 15 minutes or until liquid is absorbed.
  3. Sauté almonds and mushrooms in remaining 2 tablespoons butter.
  4. When rice is tender, add almonds and mushrooms; toss lightly

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