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Recipe by: antigona
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See below ingredients and instructions of the recipe
1 md Onion
-- peeled finely chopped
1 Celery stalk; finely diced
1 Garlic clove; finely minced
1/2 c Butter
3/4 ts Curry powder
1 c Rice, uncooked
2 c Chicken broth
1/2 ts Salt
1/4 ts Black pepper
1/4 c Raisins
1/2 c Oregon hazelnuts
-- toasted chopped
Saut? onions and celery in butter until tender and translucent, about
5 minutes. Stir in garlic and curry powder. Saut? 30 seconds. Add
rice and lightly fry for 2 minutes more. Add chicken broth, salt and
pepper. Cover, reduce heat and steam 20-25 minutes or until rice is
tender. Fold in raisins and Oregon hazelnuts. Makes approximately 1
quart stuffing (enough for 6-8 pound bird.)
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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