| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Butter; (1/2 stick) |
| 1 |
|
Onion; chopped |
| 1/8 |
ts |
Ground saffron |
| 1/4 |
ts |
Ground cloves |
| 1 1/2 |
c |
Long-grain white rice |
| 3 |
c |
Chicken stock of canned broth |
| 1/2 |
c |
Dried apricots; quartered (about 3 |
|
|
; ounces) |
| 1/4 |
c |
Dried currants |
| 1/2 |
c |
Slivered almonds; (about 2 ounces), |
|
|
; toasted |
INSTRUCTIONS
Melt butter in heavy medium saucepan over medium heat. Add chopped onion,
ground saffron and cloves and saute 5 minutes. Add rice and stir to coat
grains. Mix in chicken stock, dried apricots and currants. Bring to boil.
Reduce heat to low. Cover and cook until rice is tender and liquid is
absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and
season to taste with salt and pepper. Transfer to bowl and serve.
Makes about 7 cups.
Bon Appetit December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”