Chicken Pilaf
Serves 4

1 c. long grain rice
2 c. strong chicken broth
3 green onions, chopped fine
3 T. butter
¼ c. pignolia nuts
¼ tsp. each of ground cinnamon, cloves,
nutmeg
Salt & pepper to taste
1 c. cooked chicken (opt.)

Melt butter. Add pignolia nuts and fry until golden. Add rice and green onions, browning lightly. Add broth and
seasonings and simmer, covered, for 20 to 25 minutes, stirring once or twice. When finished, remove cover. Cover with a
clean towel. Replace cover and turn off heat. Allow rice to stand undisturbed for 5 minutes before serving.