A simple, yet elegant side dish. Buttery, sautéed sliced almonds tossed with cooked rice, fresh parsley and snipped chives with a generous splash of white wine.
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
- Sauté 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.