Cooking Index - Cooking Recipes & IdeasLemony Rice With Toasted Almonds Recipe - Cooking Index

Lemony Rice With Toasted Almonds

Lemon basil's fresh flavor and aroma make this rice a delicious and lovely accompaniment to fish, chicken, or lamb. Green flecks of herbs, toasted almonds, and thin lemon slices further the elegance.

Cuisine: Italian
Type: Pasta
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
2 tablespoons 30mlButter
1 cup 160g / 5.6ozLong-grain white rice
1/2 cup 31g / 1.1ozOnion - chopped (medium)
2   Garlic cloves - chopped
1 1/2 cups 355mlChicken broth
1/4 cup 59mlDry white wine
3 tablespoons 45mlFresh lemon juice
4 tablespoons 60mlGreen onions w/tops - chopped (medium)
1/3 cup 30g / 1.1ozToasted almonds - crushed
  Salt - to taste
  Freshly ground black -
  Pepper - to taste
1/2 cup 118mlTightly packed - finely -
  Chopped fresh lemon basil
2 tablespoons 30mlButter
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.

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


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.