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Tonight, I used up some leftover brown rice that had been cooked in chicken broth.
First, I sauteed and browned sliced almonds in some real butter. When the butter was browned, I added sliced green onions and finely sliced red and orange bell pepper. When they were softened, I added the rice and warmed it up.
The dish looked lovely with all the flecks of color and it tasted wonderful.
The broth I used to cook the rice was made with home raised chicken necks. That makes an exceptionally good broth, but the recipe would have worked with just bouillon cubes.
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