| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Grains |
8 |
Servings |
INGREDIENTS
| 2 |
T |
Butter or margarine |
| 2 |
|
Celery stalks, sliced |
| 1 |
|
Onion, chopped |
| 3 1/2 |
c |
Cooked long-grain rice |
| 1 |
c |
Coarsely chopped walnuts |
|
|
toasted |
| 2/3 |
c |
Raisins |
| 3 |
T |
Honey |
| 3 |
T |
Lime juice |
| 1 |
T |
Olive oil |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Ground cinnamon |
| 1/4 |
t |
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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