This rice pilaf is a good complement to shish kabobs.
by Pat Savoie
2 cups long-grain rice — uncooked
1 tsp butter
1/2 cup vermicelli — uncooked
3 cups chicken or veggie broth
1 onion
2 stalks of celery
1/2 green or red bell pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter
1/4 cup almond — sliced
1/2 cup golden raisins
1/2 cup dried cranberries
Combine rice and water to cover in a large bowl. Scrub rice with hands: drain. Repeat procedure 4 times or until water is no longer cloudy. Soak rice in water to cover 3 hours: drain. (soaking and scrubbing rice creates fluffy, non-sticky rice)
Melt butter in a saucepan and add pasta. Saute 5 minutes or until golden.
Add rice: cook, stirring constantly, 1 minute. Stir in broth, salt and pepper: bring to boil. Cover, reduce heat, simmer 20 minutes. Spoon into a serving dish. Drizzle with almond butter.
Almond-Raisin Butter: Melt butter in a skillet: Add almonds, cook, stirring constantly 5 minutes or until lightly browned. Stir in raisins: Remove from heat.
*If you would like to cook the rice in the microwave, combine the rice, noodles, and broth in a microwave rice cooker and cook. Saute the vegetables while this is cooking.
* Use vegetable broth to make this vegetarian.
Savoie Secrets: It's a Family Recipe 