Yield: 4 Servings
|2||chicken stock cubes|
1 c brown rice
¼ c raisins or currants
2 TB dehydrated chopped onion
1 TB butter -- optional
2 c water (2 to 2-½ cups)
⅓ c slivered toasted almonds : Salt and pepper
Place the rice, raisins, onion, butter, stock cubes and water in a 2- to 3-quart saucepan. Bring to the boil, and stir once or twice.
Reduce heat, cover, and simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed. Remove from heat. Add almonds, season with salt and pepper, and fluff with a fork.
Recipe By : Nathalie Dupree Cooks, TVFN From: Path <phannema@...> Date: Wed, 9 Oct 1996 15:19:37 ~0700 (P