Print
ShareThis
Marinated Mushrooms Carrots and Snow Peas
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Fruited Rice
Yield: Makes 6 to 8 servings
Ingredients:
1/2
cup slivered almonds
2
tablespoons vegetable oil
1
medium onion, chopped
1
medium green bell pepper, diced
2-1/4
cups canned chicken broth
1
cup uncooked basmati rice
1
stick cinnamon
1/4
teaspoon turmeric
1
can (8 ounces) pineapple chunks in juice, drained
1/2
cup raisins
1/2
teaspoon ground nutmeg
Preparation:
1.
Preheat oven to 350°F. To toast almonds, spread almonds in single layer on nonstick baking sheet. Bake 8 to 10 minutes until golden brown, stirring frequently. Transfer almonds to small bowl. Cool completely; set aside.
2.
Heat oil in 3-quart saucepan over medium-high heat. Add onion and bell pepper; cook and stir about 5 minutes or until vegetables are tender.
3.
Add chicken broth, rice, cinnamon stick and turmeric. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, 15 to 18 minutes until rice is tender and liquid is absorbed. Remove cinnamon stick; discard.
4.
Stir in pineapple, almonds, raisins and nutmeg. Garnish with mango slices and pineapple leaves, if desired.
This recipe appears in:
Rice & Grains
