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Almond Mushroom Pilaf
- 2 cups rice
- 1.5 tablespoon butter
- Water 1 cup chopped mushrooms
- Water 1 cup almonds
- 1 tablespoon currant
- 3 cups water
- Soak rice in warm water for 1 hour, drain water.
- Melt 1 tablespoon butter in a saucepan sweat.
- Saute chopped mushrooms.
- Stir in rice.
- turn for 1-2 minutes, add salt and extracted currants.
- Stir in 3 cups of water.
- While cooking rice Soak almonds in boiling water for a few minutes, peel them.
- Roast almonds in remaining butter.
- almond rice you get in January, and add the cinnamon, mix well.