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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 12 |
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Ingredients:
2 (10 ounce) packages frozen broccoli spears |
1 cup chicken broth |
1/4 lb bacon, 1 inch pieces |
2 cups mushrooms, sliced |
1/2 cup green onion, minced |
8 ounces water chestnuts, canned, drained |
1/4 cup slivered almonds |
1 teaspoon salt |
1/8 teaspoon pepper |
8 ounces pimiento, drained |
Directions:
1. Cook broccoli in chicken broth in large saucepan until crisp-tender, about 8 minutes.
2. Drain broccoli, reserving 1/3 cup cooking liquid.
3. Cut broccoli spears into bite-size pieces.
4. Meanwhile, fry bacon in medium-size skillet until slightly crisp, about 5 minutes.
5. Add remaining ingredients except pimiento strips; cook and stir until bacon is crisp and mushrooms are tender, about 5 minutes longer.
6. Just before serving, combine broccoli and 1/3 cup cooking liquid with cooked ingredients.
7. Heat until hot.
8. Arrange in serving dish.
9. Garnish with pimiento strips.
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