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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Adapted from the Southern Heritage Company's Coming Cookbook, one of Mary Lily Flagler's dinner party recipes, served at Whitehall in Palm Beach, Florida. Ingredients:
2 tablespoons butter |
1 1/3 cups uncooked rice |
1 teaspoon salt |
3/4 cup raisins |
1/8-1/4 teaspoon red pepper flakes |
1 inch piece gingerroot (grated or finely minced) |
2 cups chicken broth |
1 cup orange juice |
1 tablespoon fresh parsley (chopped ' optional) |
1 tablespoon grated orange zest (zest navel oranges before juicing) |
1/4 cup almonds (slivered and toasted) |
Directions:
1. Melt butter in a small dutch oven, or medium sized sauce pan, over medium heat.
2. Add rice, stirring constantly until rice is lightly browned.
3. Add salt, raisins, red pepper flakes, grated ginger-root, chicken broth, and orange juice.
4. Bring to boil; reduce heat, cover, and simmer for 20 minutes.
5. Remove from heat and let stand for 5 minutes.
6. Add fresh parsley (optional), grated orange zest, and toasted almonds.
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