Yield: 4 servings
|2.00 tablespoon||olive oil|
|⅓ cup||blanched whole almonds|
|1.00 cup||small-diced onion|
|½ cup||small-diced carrot|
|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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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