Recipe courtesy of Mary Sue Milliken and Susan Feniger
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2 servings



In a 2 quart saucepan, over a medium low heat, place the oil, onion, rice, and pinon nuts. Saute until the nuts turn golden. Add the water and salt. Cover and simmer for 20 to 25 minutes, until the rice is cooked and the water is absorbed.

Toss the green onion on top of the rice to garnish.

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