Prep 10 mins
Cook 10 mins
I created this dish to serve with the Moroccan Lemon Chicken. However, this is a great side dish for any meal.
- 1 bag brown rice (I use Success Brand)
- 59.14 ml sliced almonds
- 29.58 ml dark raisins
- 44.37 ml butter
- 14.79 ml parsley
- Boil rice according to package directions (10 minutes on stove).
- Saute' the almonds in butter until soft.
- Add raisins and cook until a little soft.
- Mix the cooked rice and the almond/raisin mixture together.
This is a very common dish in Israel. I usually serve my rice with fried onions, but tried this for a change. Presentation was nice and it realy livened up the rice.
This is an outstanding rice dish. I loved the almonds and raisins mixed in with this. I served this with Island Pork Tenderloin (Optional Salad) and it was a huge hit. I made as directed except left out the parsley. Thanks so much Merlot for a repeat recipe.
Having recently discovered that raisins are not just for dessert makes for some great new dishes at our house ... and this one was great! I didn't manage to find the Success rice and went with using brown rice prepared using Susan Lees Perfect Brown Rice 56242, and it was perfect for this dish! We love brown rice and we especially enjoyed it made up using this recipe. It was sooo good and so complimented your Moroccan Lemon Chicken. Definitely a keeper! Thank you Merlot for sharing this delicious recipe.