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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A very easy and yet, elegant, recipe. I threw it together when I wanted something different to serve with Chinese dishes. Ingredients:
1 1/2 cups vegetable stock |
3/4 cup water |
1 1/3 cups long grain rice |
2 tablespoons unsalted butter, or |
2 tablespoons unsalted margarine |
salt, to taste |
fresh coarse ground black pepper, to taste |
1/2 cup cilantro, chopped or |
1/2 cup parsley, chopped |
slivered almonds, garnish |
Directions:
1. Combine stock and water in saucepan and bring to boil over high heat.
2. Stir in rice & 1 Tablespoon butter or margarine and return to a boil.
3. Immediately reduce heat to low.
4. Cover pan and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
5. Stir in remaining butter or margarine, salt and pepper to taste.
6. Remove from heat.
7. Let stand, covered, 5 minutes.
8. Stir in chopped cilantro or chopped parseley, and sprinkle with almonds bfore serving.
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