| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Grains | 8 | Servings |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 2 | md | Celery stalks; sliced |
| 1 | md | Onion; chopped |
| 3 1/2 | c | Cooked long-grain rice |
| 1 | c | Coarsely chopped walnuts; toasted |
| 2/3 | c | Raisins |
| 3 | tb | Honey |
| 3 | tb | Lime juice |
| 1 | tb | Olive oil |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Pepper |
| Garnish: celery leaves |
INSTRUCTIONS
Melt butter in a Dutch oven; add celery and onion, and saute until tender. Remove from heat. Stir in rice, walnuts, and raisins. Combine honey and next 5 ingredients; toss with rice mixture. Garnish, if desired. Makes 8 to 10 servings. *****Bonus Recipe for Leftovers***** For Honey-and-Nut Orzo, substitute 4 cups cooked orzo for rice. For Honey-and-Nut Ham Salad, toss 2 cups chopped cooked ham with 2 cups Honey-and-Nut Rice; cover and chill. Serve on lettuce-lined plates. Makes 4 servings. Southern Living Website Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@aol.com> on Jan 22, 1998
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