A simple, yet elegant side
dish. Slice almonds, sautéed in butter, are tossed with
cooked rice, fresh parsley and snipped chives with a generous
splash of white wine.
Almond
Rice
- 1/3 cup sliced almonds
2 tablespoons butter or margarine
3 cups cooked rice* (cooked in beef, chicken or vegetable broth)
3 tablespoons chopped fresh parsley
3 tablespoons snipped chives
1/4 cup dry white wine
- Saute almonds in butter
in large skillet over medium heat until golden brown. Add rice,
parsley, chives and wine. Heat thoroughly, tossing lightly.
Makes 6 servings.
*According to the USA Rice
Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid
for 18 to 20 minutes will yield approximately 3 to 4 cups cooked
rice.
Recipe provided courtesy
of USA Rice Federation.
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