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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A very versatile, easy dish to prepare. I usually double the recipe and freeze the leftovers. This is also very good when you add a couple of minced garlic cloves to the onions. Ingredients:
1/4 cup unsalted butter |
1/2 cup chopped sweet onion |
1 cup uncooked long grain rice, i've used white, basmati, jasmine and brown rice |
2 cups chicken stock or 2 cups vegetable stock |
1/2 teaspoon sea salt |
1/2 cup toasted slivered almonds, i've also used cashews, macadamia nuts and pistachios |
1/2 cup chopped fresh italian parsley |
Directions:
1. Melt butter, add onions and saute until soft.
2. Add rice and stir to coat.
3. Add stock and sea salt.
4. Cover and simmer 20-30 minutes (depending on the type of rice used) until tender and all liquid is absorbed.
5. Stir in almonds and parsley.
6. Enjoy!
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