Rice pilaf with almonds and raisins

Yield: 4 servings

Measure Ingredient
1 tablespoon Butter or vegetable oil
1 cup Finely-chopped onion
1 \N Jalapeno; seeded and chopped
1 cup Aromatic rice
\N \N (such as basmati or jasmine)
1¾ cup Rich defatted chicken or vegetable stock
⅓ cup Dry white wine
¼ teaspoon Saffron threads
⅓ cup Golden raisins
1 \N Piece Cinnamon stick -; (3” long)
¼ teaspoon Ground cardamom
3 tablespoons Blanched slivered almonds; lightly toasted
1 teaspoon Finely-grated lemon zest
1 tablespoon Minced chives; optional

Heat butter or vegetable oil in a deep sauce pan over medium heat. Add the onions and chile and saute until softened but not brown. Stir in rice and cook for 5 to 6 minutes longer or until rice is just beginning to color.

Add the stock, wine, saffron, raisins, cinnamon and cardamom. Stir, bring to a boil then reduce heat to a simmer and cover. Simmer until all liquid is absorbed about 12 to 14 minutes. Remove from heat and gently fluff with a fork and stir in almonds, zest and chives. Remove cinnamon stick if desired. This recipe yields 4 to 6 servings.

Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9777 broadcast 02-16-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: John Ash

Converted by MM_Buster v2.0l.

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