Prep 10 mins
Cook 25 mins
This is a regualr in our home. We love to take it on picnics. Its easy and has a wonderful flavor.
- 283.49 g can chicken broth
- 236.59 ml uncooked rice
- 59.14 ml green onion, sliced
- 59.14 ml dry sherry
- 118.29 ml slivered almonds
- 236.59 ml water
- 118.29 ml golden raisin
- 14.79 ml chopped fresh parsley
- 44.37 ml butter
- In a large saucepan bring broth and water to boil add rice simmer low heat 25-30 minute.
- After rice has been cooking 15 minutes add raisins and onions.
- After rice has been cooking 20 minutes add parsley, butter, and sherry.
- After rice is done fold in nuts.
I really liked this recipe and thought the dry sherry added a real nice taste to it. I found this easy to make and will be making this again in the future.
We really enjoyed this dish. I was happy to find that it wasn't overly sweet. We are not fond of nuts in our food, so I used half the amount called for. They did add a nice crunch to each bite. A nice change from the norm. Overall a very tasty dish. Served it with Moroccan Chicken Kebabs / Skewers and Bourbon Carrots. All went well together. Thanks for posting.
This is a nice dish and my family really enjoyed it. We really did not like the raisins in it - so I think next time we will use only the almonds (that is just a family taste and nothing against the recipe). The addition of the dry sherry was wonderful and really gave a nice flavor to the dish overall. Made for Zaar Cookbook Tag June 2008. Thanks for sharing this recipe with us!