| 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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