A simple, stove-top preparation
of rice pilaf with butter-sauteed onions and slivered almonds,
and two types of raisins.
Raisin
and Almond Rice
- 1/3 cup finely chopped
onion
- 1/4 cup slivered almonds
- 1 tablespoon butter or
margarine, melted
- 1 1/2 cups chicken broth
- 1 cup long-grain rice,
uncooked
- 1 tablespoon raisins
- 1 tablespoon golden raisins
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground
pepper
- Saute onion and almonds
in butter in a medium saucepan over medium-high heat, stirring
constantly, until onion is tender and almonds are lightly browned.
- Stir in chicken broth
and remaining ingredients; bring to a boil. Cover, reduce heat,
and simmer 20 minutes or until rice is tender and liquid is absorbed.
Makes 4 to 6 servings.
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