Raisin and Almond Rice
A simple, stove-top preparation of rice pilaf with raisins, butter-sautéed onions and slivered almonds.
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
- Sauté 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.