Yield: 6 servings
|1 tablespoon||Olive oil|
|1 cup||Long-grain white rice|
|½ medium||Onion; chopped|
|2||Garlic cloves; chopped|
|1½ cup||Chicken broth|
|¼ cup||Dry white wine|
|3 tablespoons||Fresh lemon juice|
|4 mediums||Green onions w/tops; chopped|
|⅓ cup||Toasted almonds; crushed|
|Salt; to taste|
|Freshly ground black -|
|Pepper; to taste|
|½ cup||Tightly packed; finely -|
|Chopped fresh lemon basil|
|6 slices||Lemon; thin slices|
Note: Other basils, parsley, lemon thyme, lemon verbena, or any combination of these herbs may be substituted for, or used along with, lemon basil. To toast almonds, place in a pie pan and bake in a preheated 325 degree oven, turning occasionally, for about 5 minutes. Be careful not to burn. To crush toasted almonds, place in a clean dishtowel and lightly crush with rolling pin or back of a heavy wooden spoon.
In a medium-size flameproof casserole, heat the olive oil and 2 tablespoons butter. Add the rice, and saute on medium heat, stirring frequently, until rice is golden (5 minutes). Add the onion and garlic, and saute about 4 minutes. Add the chicken broth, wine, and lemon juice, and bring to a boil; reduce heat and simmer covered 15 to 16 minutes. Quickly add the green onions, almonds, salt and pepper, lemon basil, and remaining 2 tablespoons butter, lightly mixing to melt the butter. Place 6 lemon slices on top and allow to stand, covered, for 10 minutes. Before serving, mix well, arranging the lemon slices on top. Garnish with additional lemon basil sprigs. This recipe serves 6.
Comments: Lemon basil's fresh flavor and aroma make this rice a delicious and lovely accompaniment to fish, chicken, or lamb. Green flecks of herbs, toasted almonds, and thin lemon slices further the elegance.
Recipe Source: THE HERB GARDEN COOKBOOK by Lucinda Hutson (c) 1987, 1992.
Gulf Publishing Company, Houston, TX - 229 pages - $21.95. As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest.
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