Wild Rice Pilaf


Serves 4

2 tbsp butter
1 c chopped celery
1 c chopped onion
2 pkg ( 4.3 oz. each) long-grain and wild rice mix
1⁄2 c cup toasted sliced almonds*

In a large saucepan, melt butter over medium heat. Add celery and onion; cook about 5 minutes or until soft. Add rice, seasoning packet and amount of water specified on the box (omit butter). Bring to a boil; reduce heat, cover and simmer about 30 minutes or until liquid is absorbed and rice is tender. Add corn and peas and carrots; stir gently over medium heat until heated through.

Transfer to serving bowl; sprinkle with almonds.

* To toast almonds, place on a baking sheet in a 350°F oven about 15 minutes or until golden brown.

Serving suggestions: Perfect with turkey for the holiday season.