Saturday, May 8, 2010

Rice worth the work

Almond Rice with Lemon and Parsley 
This rice is extremely tasty but I warn you that it does take a bit of time.  I actually doubled the recipe so I could freeze some for a later date.  Excellent served with meat or poultry that has a sweeter taste like ribs or wings with barbecue sauce. I am actually serving this for dinner tonight with flank steak and a sweet citrus shrimp salad.

3¼ cups (800 mL) chicken broth or stock
1 to 2 tsp (5 to 10 mL) salt
Generous pinch of saffron
3 cups (750 mL) Indian basmati rice
2 tbsp (25 mL) butter
1 medium onion, diced
2 to 3 large lemons
½ cup (125 mL) finely chopped fresh parsley
1 cup (250 mL) toasted chopped, sliced or slivered almonds, divided

1. Taste broth; if salty, stir in only 1 tsp (5 mL) salt. Add pinch of saffron and let soak while continuing with recipe.

2. Rinse rice in a sieve under cold running water; drain well. Melt butter in a large saucepan over medium heat until bubbly. Add onion; cook 5 minutes or until onion is transparent. Stir in drained rice until coated with butter.

3. Meanwhile, squeeze ½ cup (125 mL) juice from lemons. Pour over rice mixture along with broth, including saffron. Bring to a boil, cover and reduce heat to low. Slowly cook for 15 to 20 minutes or until tender. Fluff with a fork. (Rice holds well over lowest possible heat for up to an hour.) 

4. When ready to serve, stir in generous parsley and three-quarters of almonds. Turn into warmed serving bowl and garnish with remaining almonds.

Serves 6 to 8
Recipe courtesy of LCBO

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