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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A side dish that tastes great with chicken or fish. Ingredients:
1/2 cup onion, chopped |
1/3 cup slivered almonds |
2 tablespoons butter or 2 tablespoons margarine |
1 cup basmati rice, uncooked |
1/2 cup carrot, finely chopped |
1/3 cup currants or 1/3 cup dried tart cherry, chopped |
1 teaspoon orange peel, finely shredded |
1/4 teaspoon ground cinnamon |
1/4 teaspoon black pepper |
1 teaspoon crushed red pepper flakes |
14 ounces chicken broth |
1/4 cup water |
Directions:
1. In a medium saucepan cook onions and almonds over medium heat in hot butter or margarine about 5 minutes or until onions are tender and almonds are golden.
2. Stir in uncooked rice; cook and stir for about 4 minutes.
3. Stir in carrots, currants or dried cherries, orange peel, cinnamon, black pepper, and red pepper flakes.
4. Carefully stir on chicken broth and water.
5. Bring to boiling point; reduce heat; simmer covered about 20 minutes or until liquid is absorbed and rice is tender.
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