Apricots and Wild Rice Apple Harvest Rice Almond Rice
Apricots and Wild Rice
3/4 cup wild rice, uncooked 3 cups chicken broth
4/2 cup pearl barley, uncooked
5/2 cup chopped dried apricots
6/4 cup currants 1 tablespoon butter or margarine
7/3 cup sliced almonds, toasted
Combine wild rice and chicken broth in a medium saucepan.
Bring to a boil; cover, reduce heat, and simmer 10 minutes.
Remove from heat; stir in barley, apricots, currants, and
butter. Pour mixture into an ungreased 1
8/2-quart casserole. Cover and bake at 325*F (160*C) for 30
minutes or until rice and barley are tender and liquid is
absorbed. Gently stir in almonds.
Makes 6 servings.
Apple Harvest Rice
1 cup thinly sliced carrots 2 tablespoons butter or
margarine 1 1/4 cups water
9/4 cup apple juice 2 tablespoons lemon juice 2 tablespoons
brown sugar 1 teaspoon salt 1 cup uncooked rice
10/2 teaspoon ground cinnamon
11/2 cup raisins
12/2 cup sliced green onions 2 cups cored, sliced, unpeeled
apples 1 tablespoon toasted sesame seed
Cook carrots in butter until tender crisp, about 5 minutes.
Add water, apple juice, lemon juice, brown sugar, salt,
rice, cinnamon and raisins. Bring to a boil. Reduce heat,
cover, and simmer until rice is tender and liquid is
absorbed, about 15 minutes. Gently stir in green onions and
apples; heat thoroughly. Turn into serving dish. Top with
sesame seed.
Makes 6 servings.
Almond Rice
2 teaspoons olive oil
13/2 cup slivered almonds 1 tablespoon almond liqueuer 2
cups rice, cooked
14/4 cup green onions, minced
Heat oil in skillet; add almonds and saute just until
golden. Add liqueuer and rice to skillet. Stir until heated.
Add onions; stir to mix well.
Makes 4 servings.
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