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Foodgeek: |
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Rating: |
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Servings: |
2 servings |
Prep. Time: |
:15 |
Total Time: |
:35 |
Ingredients: |
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1/2 cup uncooked white rice
5 tsp. chopped onion
1 tbsp. butter
1/8 tsp. ground allspice
1/8 tsp. ground turmeric
1/4 tsp. salt (or to taste)
1/4 tsp. black pepper (or to taste)
1 cup hot chicken broth or stock
2 tbsp. slivered almonds
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Directions:
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In a large saucepan saute onion in butter until golden. Add rice and saute a bit more, until rice is lightly colored and onion browns just a little. Stir in allspice, turmeric, salt and pepper. Stir in hot broth, bring to a boil then reduce heat to low. Cover and cook 20 minutes or until rice is tender and liquid is absorbed. Stir in slivered almonds and serve.
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This rice goes with just about anything and is a delicious solution to the "what do I cook" dilemma. It's from a wonderful cookbook called "Thymes and Seasons" by the Illinois Valley Herb Guild.
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