A side of fragrant Almond Rice perfectly compliments most any dish. “When I serve this, I sprinkle the edges of a large serving platter with fresh parsley, add the Almond Rice and then top that with the scallops. It makes a pretty presentation.” Tonya Michelle Burkhard, - Davis, IL
- 1-1/2 cups water
- 1-1/2 cups uncooked instant rice
- 1 tablespoon butter
- 1/2 cup slivered almonds, toasted
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh parsley
- In a large saucepan, bring the water, rice and butter to a boil. Remove from the heat. Cover and let stand for 5 minutes or until water is absorbed. Stir in the almonds, salt and pepper. Sprinkle with parsley. Yield: 4 servings.
Originally published as Almond Rice in Simple & Delicious November/December 2008, p23
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