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Rice Pilaf With Almonds And Raisins
Ingredients
- 1 Tbsp. Butter or possibly vegetable oil
- 1 c. Finely-minced onion
- 1 x Jalapeno seeded and minced
- 1 c. Aromatic rice
- (such as basmati or possibly jasmine)
- 1 3/4 c. Rich defatted chicken or possibly vegetable stock
- 1/3 c. Dry white wine
- 1/4 tsp Saffron threads
- 1/3 c. Golden brown raisins
- 1 piece Cinnamon stick - (3" long)
- 1/4 tsp Grnd cardamom
- 3 Tbsp. Blanched slivered almonds lightly toasted
- 1 tsp Finely-grated lemon zest
- 1 Tbsp. Chopped chives optional
Directions
- Heat butter or possibly vegetable oil in a deep sauce pan over medium heat. Add in the onions and chile and saute/fry till softened but not brown. Stir in rice and cook for 5 to 6 min longer or possibly till rice is just beginning to color. Add in the stock, wine, saffron, raisins, cinnamon and cardamom. Stir, bring to a boil then reduce heat to a simmer and cover. Simmer till all liquid is absorbed about 12 to 14 min. Remove from heat and gently fluff with a fork and stir in almonds, zest and chives. Remove cinnamon stick if you like.
- This recipe yields 4 to 6 servings.
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