1 6 ounce box of Long Grain & Wild Rice, classic recipe (not instant)
2 1/4 cups low sodium chicken broth
2 tablespoons butter
1/4 cup sliced almonds
1/4 cup golden raisins
Dash of Herbs de Provence
Cook rice according to package, however use chicken broth rather than water and 1 tablespoon of butter. When there are only ten minutes remaining for the rice melt the other tablespoon of butter in a large saute pan and toast almonds. When rice is done add to the saute pan, with raisins and herbs de Provence, toss well & serve.
The golden raisins are sweet and perfect with the toasted buttery crunch of the almonds. It takes the rice to a different level. Next time I think I may go with more almonds and raisins (1/3 cup each) & maybe top with a touch of chopped parsley. Didn't know how my husband would react to the dish, but he loved it. Would be perfect with grilled chicken, fruit marinated chicken dish, or roasted turkey.
Uhh, I bet the raisins add yummy texture and flavor! That looks amazing!
ReplyDeleteThis is my kind of rice dish; a little bit complicated with nuts and dried fruit. Would have been good with our Cornish Hens the other night. Good dish!
ReplyDeleteJenn - the golden raisins are wonderful in this dish! Penny - I only served Cornish Game Hens after I knew this was the dish we were having for sure - perfect side kicks! Thank you both for you sweet words!
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