| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Cookbook, Rice |
5 |
Servings |
INGREDIENTS
| 1 |
c |
Roasted unsalted cashew nuts; in pieces or coarsely chopped |
| 2 |
tb |
Butter |
| 1 |
|
Onion; (medium) minced |
| 1 |
c |
Converted long-grain rice |
| 2 |
c |
Chicken stock |
| 1/8 |
ts |
White pepper |
| 1/8 |
ts |
Ground mace |
| 1/2 |
ts |
Orange rind; grated |
INSTRUCTIONS
1. In a medium saucepan saute the cashews in 1 Tb. of the butter over
moderate heat, stirring, until the nuts are just beginning to brown. Remove
the nuts from the pan and set aside.
2. In the same pan saute' the onion in the remaining 1 Tb. butter until it
wilts and is just beginning to turn golden.
3. Add the rice to the onion and saute, stirring, a few minutes.
4. Add the stock, pepper, mace, and orange rind to the rice, mix well, then
bring to the simmer. Cover and cook over low heat for about 20 minutes
until the rice is tender and all the liquid has been absorbed. Remove the
pan from the heat and let stand covered for a few minutes.
5. Fluff up with a fork and stir the reserved cashews into the pilaf.
Serve immediately.
Typos by Brenda Adams <adamsfmle@sprintmail.com> posted mc-recipe 11/10/96
Recipe By : Elizabeth Rozin, Blue Corn and Chocolate Cookbook
Posted to MC-Recipe Digest V1 #293
Date: Sun, 10 Nov 1996 23:45:13 -0800
From: Brenda Adams <adamsfmle@sprintmail.com>
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”