Time
prep 0:15
total 0:35
Ingredients
| 1/2 cup | uncooked white rice | | 1-2/3 tbsp. | 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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Instructions
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.
Author's Comments
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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