| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Rice, Rice cooker | 4 | Servings | |
INGREDIENTS
| 1 1/2 | ts | Olive Oil Or Butter |
| 1/4 | c | Blanched Almonds |
| Salt; to taste | ||
| 1 | c | Uncooked Rice |
| 2 | tb | Olive Oil Or Butter |
| 2 | c | Chicken Or Beef Broth |
| Salt; to taste |
INSTRUCTIONS
Saute almonds in olive oil or butter in nonstick pan until golden, stirring frequently. Drain on absorbent paper; sprinkle with salt. Reserve. Saute rice, stirring constantly, in same pan with additional olive oil or butter until translucent, about 2 minutes. Combine rice with broth in steaming pan; cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff with a fork before serving; top with sauteed almonds. NOTES : A nice contrast to roast turkey or chicken. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland <kirkland@gj.net> on Jan 04, 1998
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