- 1/2 cup [125 mL] slivered almonds
- 2 tablespoons [30 g] butter
- 2 cups [500 mL] long grain rice
- 1/2 cup [125 mL] chopped onion
- 14 1/2 ounces [412 mL] canned vegetable broth concentrate
- 1 1/2 cups [375 mL] water
- 1/2 cup [125 mL] dried cherries
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- Into a non-stick frypan, fry slivered almonds stirring over medium heat until just golden.
- Using a slotted spoon, transfer slivered almonds into a bowl; set aside.
- Over low heat, melt butter into the same frypan.
- Stir in rice and chopped onion until rice is just golden.
- Pour vegetable broth concentrate and water into frypan.
- Bring to a boil over high heat then lower heat to low.
- Cover and leave rice mixture to simmer for 15 minutes.
- Stir in reserved golden slivered almonds and dried cherries.
- Leave to simmer for 5 minutes more, until liquid has benn absorbed and rice is tender.
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