Yield: 4 servings
Measure | Ingredient |
---|---|
2.00 tablespoon | olive oil |
⅓ cup | blanched whole almonds |
1.00 cup | small-diced onion |
½ cup | small-diced carrot |
½ teaspoon | cinnamon |
1.00 cup | long grain rice |
3.00 cup | chicken stock |
⅓ cup | golden raisins |
2.00 teaspoon | orange zest |
¼ teaspoon | cayenne pepper |
1.00 \N | whole roasted chicken; cut into quarters |
2.00 tablespoon | chopped chives |
Preheat the oven to 375 degrees. Lightly oil a 1½-quart oven-proof casserole dish. In a large skillet, heat the olive oil and saute the almonds until they are golden and become fragrant, about 2 minutes.
Add the onions, carrots and cinnamon and stir well, cooking for 3 minutes. Add the rice and cook for 1 minute, stirring to make sure all the kernels are coated with oil. Add the stock, raisins, orange zest and cayenne pepper and bring to a boil. Place the mixture into the casserole dish and bake for 45 minutes. Remove the rice from the oven and place on a large platter. Place the roasted chicken on top of the rice. Garnish with chopped chives. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2232 broadcast 07-16-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-05-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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