Prep 10 mins
Cook 1 hr
From "Roaring Brook Cooks" which is a cookbook from a Westchester, NY school where my DH's cousins went. Their family tried this recipe and said it was very good so I am sharing.
- 4 tablespoons butter
- 1⁄4 teaspoon curry powder
- 1 medium onion, chopped
- 1⁄2 cup raisins
- 1⁄2 teaspoon cinnamon
- 1 pinch ground cloves
- 1 cup short-grain rice
- 2 cups chicken broth
- 1⁄4 cup slivered almonds, toasted
- Preheat oven to 350 degrees F.
- Melt butter in a saucepan that is oven-proof or a 1 1/2 casserole pan add onions and raisins; cook stirring constantly until onion is softened and lightly colored.
- Add broth and bring to a boil. Add rice and spices and cover.
- Transfer to oven and bake for 50-60 minutes or until liquid is absorbed and rice is tender.
- Remove from oven; stir in nuts and serve.
Served this with citrus pork chops for dinner tonight and it was yummy. I cut the butter to 2 tbs and used golden raisins. Loved the addition of the toasted almonds.
Lovely, lovely deep rich brown appearance! We enjoyed the slightly sweet flavor as well. I felt that it needed less butter (a first for me). Would make it again, the put it in the oven and forget it aspect was great, but definately would decrease amount of butter to 2 tablespoons. Thanks for the recipe.
Very nice side dish.My kids, who normally shy away from raisins, ate it and did not complain.The almonds give it a nice crunch.great recipe for fall.