Honey-and-nut rice
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 2 | mediums | Celery stalks; sliced |
| 1 | medium | Onion; chopped |
| 3½ | cup | Cooked long-grain rice |
| 1 | cup | Coarsely chopped walnuts; toasted |
| ⅔ | cup | Raisins |
| 3 | tablespoons | Honey |
| 3 | tablespoons | Lime juice |
| 1 | tablespoon | Olive oil |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Pepper |
| Garnish: celery leaves | ||
Directions
Melt butter in a Dutch oven; add celery and onion, and saute until tender.
Remove from heat. Stir in rice, walnuts, and raisins.
Combine honey and next 5 ingredients; toss with rice mixture. Garnish, if desired. Makes 8 to 10 servings.
*****Bonus Recipe for Leftovers***** For Honey-and-Nut Orzo, substitute 4 cups cooked orzo for rice. For Honey-and-Nut Ham Salad, toss 2 cups chopped cooked ham with 2 cups Honey-and-Nut Rice; cover and chill. Serve on lettuce-lined plates. Makes 4 servings.
Southern Living Website
Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@...> on Jan 22, 1998