A wonderful rice side dish
to compliment an autumn or winter-inspired meal.
Apple
Almond Rice
- 1 cup uncooked rice
1/3 cup chopped dried apples
1/3 cup slivered almonds, toasted
1 tablespoon parsley flakes
1 tablespoon chicken bouillon granules
2/3 cup apple juice
1 tablespoon butter or margarine
1 1/2 cups water
- Combine rice, apples,
almonds, parsley, bouillon granules, apple juice, butter and
water in 2 to 3-quart saucepan. For brown rice, use 1 3/4 cups
water. For medium grain rice, use 1 cup water. Bring to a boil;
stir once or twice. Lower heat to simmer; cover with tight-fitting
lid. Cook 15 minutes (45 minutes for brown rice, 20 minutes for
parboiled rice) or until liquid is absorbed. Fluff with fork.
Makes 6 servings.
Recipe provided courtesy
of USA Rice Federation.
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