1 tb Butter or margarine
1/2 c Slivered almonds
1/2 c Chopped onion
1/3 c Chopped red pepper
3 c Cooked brown rice
— (cooked in beef broth) 10 oz French-style green beans
— (frozen), thawed 1/8 ts Ground white pepper
-OR more to taste 1/4 ts Tarragon
Melt butter in large skillet over medium-high heat. Add almonds; stir until lightly browned. Add onions and red pepper; cook for 2 minutes or until tender. Add rice, green beans, white pepper, and tarragon. Stir until thoroughly heated. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias