This was a simple throw together dinner with items we have on hand. I used the Lion House Recipe for the Rice Pilaf and the Vegetable Medley. My little family ate it with no complaints.
2 Tablespoons butter or margarine
1 cup uncooked rice
1/2 cup minced onion
1/2 cup minced celery
3 cups hot chicken broth
2 Tablespoons chopped parsley
1/2 cup slivered almonds
Melt butter in hot frying pan. Add rice, onion, and celery; stir and cook until slightly brown. Add chicken broth. Cover and simmer on low heat until moisture has been absorbed and rice is tender. Add parsley and almonds just before serving. Toss lightly. Makes 8 half-cup servings.
2 medium carrots (again I always add more because my kids love them)
3 small zucchini
3 ribs celery
2 Tablespoons butter
Salt and pepper to taste
Peel carrots; was and clean zucchini and celery. Slice vegetables diagonally. Place 1/4 inch water and butter in saucepan and bring to a boil. Add carrots and simmer covered for 4 minutes. Add celery and simmer an additional 2 minutes. Add zucchini and continue cooking for an additional 5 minutes, or until all vegetables are tender-crisp. Season to taste with salt and pepper. Serve at once, retaining remaining liquid in serving dish.
Makes 4 servings. (These servings seem really big!)
Nothing to it! Thaw, Olive oil both sides, Salt and pepper to your liking and toss it on the grill!