Lemonwhyt (lemon rice with almonds) medieval
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Unblemished lemon |
| 1 | cup | Raw rice |
| 2 | cups | Water |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| 12 | teaspoons | Honey |
| 1 | tablespoon | Butter |
| ⅔ | cup | Coarsely ground almonds |
| ⅔ | cup | Currants |
| 1 | cup | Dry white wine |
| 1 | cup | Fresh peas |
Directions
GARNISH
:1. Finely grate the skin from the lemon. Then cut the lemon, thoroughly squeezing and removing most of the pulp. Reserve the skin, juice, and soft pulp, discarding the membranes and pits.
:2. In a large enameled pot bring to a brisk boil the water, rice, salt, cinnamon, butter, and lemon, reducing heat to simmer until most fluid is absorbed (about 10 minutes). Stir once or twice while simmering; otherwise keep pot tightly covered. Remove covered pot from heat.
:3. Slowly simmer the almonds and currants in white wine for 7 minutes.
:4. Fluff rice gently with a fork. Add the wined almonds to the lemon rice.
:5. Stir in fresh peas. Very slowly simmer for 5 to 7 minutes. If the rice begins to stick to the bottom of the pot, add small amounts of boiling water.
:6. Garnish with 1 teaspoon honey for each portion.
Source uncertain. From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman 1976 pub. G. Braziller, Inc.
1992 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 04-24-95