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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe was clipped from an October 1996 issue of the Houston Chronicle. It came from a '70s cooking class at Verlyn Campbell's cooking school. This rice dish has great flavor and texture and is great with grilled chicken. I'm posting the recipe in it's original version, although when I make this I cut way back on the onions. Ingredients:
1 cup long-grain rice |
2 cups water |
1 teaspoon salt |
1 teaspoon butter |
1 teaspoon vinegar |
1/4 cup butter |
1 1/2 cups thinly-sliced carrots |
2 cups chopped onions |
1 cup cashew nuts |
1 (10 ounce) package frozen peas (thawed) |
Directions:
1. In a large saucepan, combine rice, water, salt, 1 teaspoon butter, and vinegar. Cook according to directions on rice package. Set aside, keeping warm.
2. Over medium-high heat, melt 1/4 cup butter in a large skillet. Add carrots, onions, cashews, and peas. Cover and cook 5 minutes.
3. Add vegetables to rice and stir to combine. Serve immediately.
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