Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Olive Oil Or Butter |
| ¼ cup | Blanched Almonds |
| Salt; to taste | |
| 1 cup | Uncooked Rice |
| 2 tablespoons | Olive Oil Or Butter |
| 2 cups | Chicken Or Beef Broth |
| Salt; to taste |
Saute almonds in olive oil or butter in nonstick pan until golden, stirring frequently. Drain on absorbent paper; sprinkle with salt. Reserve. Saute rice, stirring constantly, in same pan with additional olive oil or butter until translucent, about 2 minutes.
Combine rice with broth in steaming pan; cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff with a fork before serving; top with sauteed almonds.
NOTES : A nice contrast to roast turkey or chicken.
Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland <kirkland@...> on Jan 04, 1998