Rice Pilaf Recipe

This is not a traditional rice pilaf. It is on the sweet side. It was served in both the Road’s End and Copper Mine restaurants.

4 cups long grain rice
3 cups chopped white onion
3 cups chopped celery
3/4 cup butter
3/4 cup sugar
1 1/2 cups sliced almonds
2 teaspoons chicken base
2 bay leaves
8 cups water
Dash egg shade

Sauté onions and celery in butter. Add rest of ingredients except rice. Set aside. Add water and egg shade to rice. Stir in remaining ingredients. Bake at 325º for 1 hour.