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Moore’s Rice Pilaf

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  • 1 cup Moore's Original Marinade
  • ¾ cup chopped carrots
  • 3 cups chicken broth
  • ¾ cup chopped parsley
  • ½ stick butter
  • 2 cups long grain rice
  • ½ cup chopped green onions
  • 1 cup nuts finely chopped (pine, almond, pecan)
  • ¾ cup finely chopped celery no strings


  1. Boil together the chicken broth and Moore's Marinade.
  2. Put the butter in a separate skillet and heat until very hot.
  3. When butter is very hot, add the rice and stir constantly until all the rice is well coated with butter and is very hot (about 5 minutes).
  4. Remove from heat.
  5. Pour the rice and butter into a casserole dish and add the boiling broth and marinade.
  6. Put a cover on the casserole dish and cook for ½ hour in the oven at 375° F.
  7. Remove from oven and add the chopped nuts and vegetables, stirring the mixture well.
  8. Return to the oven for ½ hour.