Lemony Rice With Toasted Almonds

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Butter
1 cup	160g / 5.6oz	Long-grain white rice
1/2 cup	31g / 1.1oz	Onion - chopped (medium)
2		Garlic cloves - chopped
1 1/2 cups	355ml	Chicken broth
1/4 cup	59ml	Dry white wine
3 tablespoons	45ml	Fresh lemon juice
4 tablespoons	60ml	Green onions w/tops - chopped (medium)
1/3 cup	30g / 1.1oz	Toasted almonds - crushed
		Salt - to taste
		Freshly ground black -
		Pepper - to taste
1/2 cup	118ml	Tightly packed - finely -
		Chopped fresh lemon basil
2 tablespoons	30ml	Butter
6		Lemon - thin slices

Recipe Instructions

Note: Other basils, parsley, lemon thyme, lemon verbena, or any combination of these herbs may be substituted for, or used along with, lemon basil.

To toast almonds, place in a pie pan and bake in a preheated 325F oven, turning occasionally, for about 5 minutes. Be careful not to burn. To crush toasted almonds, place in a clean dishtowel and lightly crush with rolling pin or back of a heavy wooden spoon.

In a medium-size flameproof casserole, heat the olive oil and 2 tablespoons butter. Add the rice, and sauteeon medium heat, stirring frequently, until rice is golden (5 minutes). Add the onion and garlic, and sauteeabout 4 minutes. Add the chicken broth, wine, and lemon juice, and bring to a boil; reduce heat and simmer covered 15 to 16 minutes.

Quickly add the green onions, almonds, salt and pepper, lemon basil, and remaining 2 tablespoons butter, lightly mixing to melt the butter. Place 6 lemon slices on top and allow to stand, covered, for 10 minutes. Before serving, mix well, arranging the lemon slices on top. Garnish with additional lemon basil sprigs. This recipe serves 6.

Source:
THE HERB GARDEN COOKBOOK by Lucinda Hutson (c) 1987, 1992.

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