| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dupree, Rice | 4 | Servings | |
INGREDIENTS
| 1 | c | Brown rice |
| 1/4 | c | Raisins or currants |
| 2 | tb | Dehydrated chopped onion |
| 1 | tb | Butter; optional |
| 2 | Chicken stock cubes | |
| 2 | c | Water (2 to 2-1/2 cups) |
| 1/3 | c | Slivered toasted almonds |
| Salt and pepper |
INSTRUCTIONS
Place the rice, raisins, onion, butter, stock cubes and water in a 2- to 3-quart saucepan. Bring to the boil, and stir once or twice. Reduce heat, cover, and simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed. Remove from heat. Add almonds, season with salt and pepper, and fluff with a fork. Recipe By : Nathalie Dupree Cooks, TVFN Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:19:37 -0700 (PDT) From: patH <phannema@wizard.ucr.edu>
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”