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Lemony Rice With Toasted Almonds

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CATEGORY CUISINE TAG YIELD
Grains, Meats Pasta, Rice/grains 6 Servings

INGREDIENTS

1 T Olive oil
2 T Butter
1 c Long-grain white rice
1/2 Onion, chopped
2 Garlic cloves, chopped
1 1/2 c Chicken broth
1/4 c Dry white wine
3 T Fresh lemon juice
4 Green onions w/tops, chopped
1/3 c Toasted almonds, crushed
Salt, to taste
Freshly ground black –
Pepper, to taste
1/2 c Tightly packed, finely –
Chopped fresh lemon basil
2 T Butter
6 Lemon, thin slices
1992 lf Publishing Company, Houston TX – 229 pages – $21.95. As

INSTRUCTIONS

Note: Other basils, parsley, lemon thyme, lemon verbena, or any
combination of these herbs may be substituted for, or used along  with,
lemon basil. To toast almonds, place in a pie pan and bake in a
preheated 325 degree oven, turning occasionally, for about 5 minutes.
Be careful not to burn. To crush toasted almonds, place in a clean
dishtowel and lightly crush with rolling pin or back of a heavy  wooden
spoon.  In a medium-size flameproof casserole, heat the olive oil and 2
tablespoons butter. Add the rice, and saute on medium heat, stirring
frequently, until rice is golden (5 minutes). Add the onion and
garlic, and saute about 4 minutes. Add the chicken broth, wine, and
lemon juice, and bring to a boil; reduce heat and simmer covered 15  to
16 minutes. Quickly add the green onions, almonds, salt and  pepper,
lemon basil, and remaining 2 tablespoons butter, lightly  mixing to
melt the butter. Place 6 lemon slices on top and allow to  stand,
covered, for 10 minutes. Before serving, mix well, arranging  the lemon
slices on top. Garnish with additional lemon basil sprigs.  This recipe
serves 6.  Comments: Lemon basil's fresh flavor and aroma make this
rice a  delicious and lovely accompaniment to fish, chicken, or lamb.
Green  flecks of herbs, toasted almonds, and thin lemon slices further
the  elegance.  Recipe Source: THE HERB GARDEN COOKBOOK by Lucinda
Hutson (c) 1987,  reprinted in the Jul/Aug, 1993 issue of Cookbook
Digest.  Converted by MM_Buster v2.0l.

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